Mouthwatering Paleo New Zealand Breakfast: A Cinematic Culinary Experience!
Discover a delectable Paleo New Zealand breakfast recipe that's perfect for your next special occasion or weekend brunch with friends and family. This mouthwatering cinematic experience boasts mouthfeel, aroma, and plating appeal, and is easy to prepare for six people.
Allergens
Eggs
Ingredients
- 6 large organic eggs
- 1 cup diced kumara (sweet potato)
- 2 cups sliced button mushrooms
- 4 rashers nitrate
- free bacon, chopped
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach leaves
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat a large non stick skillet over medium heat. Add the diced kumara and cook for 5 minutes or until slightly tender. Add mushrooms and chopped bacon to the skillet. Cook for another 3 minutes, or until the bacon is crispy. In a separate pan, heat 1 tablespoon of olive oil over medium heat. Crack the eggs into the pan and fry them until your desired doneness. Season with salt and pepper. In a serving dish, layer baby spinach leaves, followed by sliced avocado, halved cherry tomatoes, and a generous sprinkling of fresh parsley. Arrange the cooked kumara, mushrooms, and bacon on top, then place the fried eggs atop the assembly.
Chef’s Insight
To add extra flavor, use smoked bacon for the dish.
Notes
Feel free to adjust the cooking times and ingredients based on personal preferences.