“Paleo-Friendly American Breakfast Feast: Scrumptious Eggs Benedict with Smoked Salmon & Avocado Over Zucchini Noodles”

Allergens

None

Ingredients

• 2 large eggs
• 4 oz smoked salmon
• 1 medium avocado
• 2 medium zucchinis
• 2 slices of bacon
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Begin by spiralizing the zucchini into noodles using a spiralizer or julienne peeler. Set aside.
2. In a large skillet, cook the bacon over medium heat until crispy, then remove from pan and let cool on a paper towel. Once cooled, crumble into pieces.
3. Prepare an ice bath for poaching eggs. Fill a shallow saucepan with water, add 1 tbsp of lemon juice and a pinch of salt, and bring to a simmer.
4. Crack the eggs into separate small bowls or ramekins. Using a slotted spoon, stir the simmering water in a circular motion, then gently slide an egg into the center. Cook for 3 4 minutes until the whites are set but yolks remain runny.
5. Use a slotted spoon to remove eggs from water and immediately transfer them to the ice bath.
6. Season zucchini noodles with olive oil, salt, pepper, and remaining lemon juice. Toss until well coated.
7. Assemble your breakfast feast by placing a bed of seasoned zucchini noodles on each plate, followed by two poached eggs, smoked salmon slices, and avocado slices. Top with crumbled bacon.
8. Serve immediately and enjoy every bite of this Paleo friendly American breakfast.

Chef’s Insight

The key to perfect poached eggs is using fresh, cold water and a gentle stir while adding the eggs.

Notes

For a lower-fat option, consider using olive oil spray instead of olive oil. - This recipe is gluten-free and dairy-free, making it suitable for many Paleo diets.