“Paleo Italian Breakfast: Keto Almond Foccacia, Prosciutto Wrapped Asparagus & Herb Infused Avocado Oil Poached Eggs”

Allergens

Eggs, Almond, Coconut

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 3 large eggs, beaten
• 1/3 cup avocado oil
• 2 tsp minced garlic
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tbsp fresh rosemary, finely chopped
• 1 lb asparagus, trimmed
• 8 slices prosciutto
• 4 large eggs
• 1/2 cup avocado oil
• 1/2 cup mixed fresh herbs (such as parsley, basil, and chives)
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). In a large bowl, combine almond flour, coconut flour, eggs, avocado oil, garlic, salt, pepper, and rosemary. Mix until a dough forms. Press the dough into a greased 8 inch round baking pan. Bake for 25 minutes or until golden brown. Allow to cool. In a large skillet, heat 1/4 cup of avocado oil over medium heat. Add asparagus and cook for 3 4 minutes or until tender. Remove from the skillet and season with salt and pepper. Wrap each piece of asparagus with prosciutto and set aside. In a small saucepan, heat remaining avocado oil and add fresh herbs. Gently poach eggs in the flavored oil for 3 4 minutes or until desired firmness is reached. To plate, cut focaccia into quarters and serve with prosciutto wrapped asparagus and poached eggs.

Chef’s Insight

The combination of textures and flavors in this dish creates an unforgettable Italian breakfast experience.

Notes

This dish is best served immediately for optimal taste and presentation.