“Paleo Scottish Breakfast: A Delectable Mouthfeel Experience”

Allergens

None

Ingredients

• 4 large organic eggs
• 1 cup almond flour
• 2 tablespoons coconut oil
• 4 slices sugar
• free bacon
• 1 avocado, ripe
• 1 cup cherry tomatoes
• 1/2 cup mixed mushrooms (button, shiitake, and cremini)
• 1 small red onion, thinly sliced
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). In a large bowl, whisk eggs with almond flour, salt, and pepper. Heat coconut oil in a non stick frying pan over medium heat. Pour the egg mixture and cook until set, about 4 minutes per side. Cook bacon in another pan until crispy, then transfer to paper towels. Slice avocado and cherry tomatoes. Clean mushrooms and thinly slice red onion. Arrange cooked eggs, bacon, avocado, cherry tomatoes, mixed mushrooms, and red onion slices on a serving platter. Sprinkle with parsley.

Chef’s Insight

Use high-quality ingredients to enhance the natural flavors of this dish.

Notes

Use organic and sugar-free ingredients for a truly Paleo experience.