Paleo-Friendly Ultimate English Breakfast: A Mouthwatering Sensory Experience
A flavorful english breakfast perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 4 large free
- range eggs 100g smoked salmon, thinly sliced 1 ripe avocado 2 tomatoes, vine
- ripened and large 1 handful fresh spinach leaves 1 cup cherry tomatoes, halved 8 spears of asparagus, trimmed 4 slices gluten
- free bread, toasted 1 tbsp olive oil Salt and pepper, to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Place the cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15 20 minutes until they are slightly charred.
- While the cherry tomatoes are roasting, prepare an ice bath and gently poach the large eggs in simmering water for 3 4 minutes until desired doneness is reached. Remove eggs with a slotted spoon and immediately place them into the ice bath to stop the cooking process.
- Grill or pan fry the asparagus until slightly tender, then set aside. e) Warm the smoked salmon briefly in a pan over low heat. f) Arrange the ingredients on individual plates: place two roasted cherry tomatoes at the bottom of each plate, followed by a layer of fresh spinach leaves. Top with slices of avocado and then place a grilled asparagus spear on top. g) Carefully remove poached eggs from ice bath and place them gently on the assembled ingredients, making sure to have a whole egg in each plate. h) Warm the gluten free bread slices and place one on each side of the dish. i) Top with smoked salmon slices and serve immediately.
Chef’s Insight
The combination of flavors and textures creates an unforgettable breakfast experience.
Notes
Adjust cooking times according to personal preferences.