Paleo South African Breakfast Bowl: Bobotie-Stuffed Avocado Boats with Bacon, Mushrooms & Poached Eggs

Allergens

Eggs, Dairy (in breadcrumbs)

Ingredients

• 1. Ripe avocados 2. Ground beef or lamb 3. Eggs 4. Onion 5. Garlic 6. Breadcrumbs 7. Milk 8. Curry powder 9. Turmeric 10. Cinnamon 11. Salt and pepper 12. Olive oil 13. Thick
• cut bacon strips 14. Cremini mushrooms 15. Fresh parsley

Instructions

1. Begin by preparing the Bobotie filling. In a large skillet, heat olive oil over medium heat and sauté onions and garlic until softened.
2. Add ground meat, spices, breadcrumbs, and milk to the skillet, stirring well to combine. Bring the mixture to a simmer, then lower the heat and let it cook for 5 minutes.
3. Transfer the cooked mixture to a bowl and allow it to cool slightly. Preheat your oven to 350°F (175°C).
4. Cut each avocado in half, remove the pit, and scoop out a portion of the flesh to create a shallow well for the Bobotie filling. Set aside.
5. Divide the cooled Bobotie mixture among the avocado boats, pressing it gently into the hollows.
6. Wrap each avocado boat in aluminum foil and place them on a baking sheet. Bake for 12 15 minutes or until the meat is heated through and the avocados are slightly softened.
7. Meanwhile, cook the bacon until crispy and sauté the mushrooms in olive oil with garlic and parsley.
8. Poach the remaining eggs using a gentle simmer in a shallow pan of water with a splash of vinegar.
9. To serve, place two poached eggs on top of each Bobotie stuffed avocado boat, followed by the sautéed mushrooms and crispy bacon strips. Garnish with fresh parsley and enjoy your delightful Paleo South African Breakfast Bowl!

Chef’s Insight

The combination of flavors and textures in this Paleo South African Breakfast Bowl is truly a sensory feast, making it the perfect dish for breakfast or brunch gatherings.

Notes

Feel free to experiment with other ingredients or spices to create your perfect Paleo South African Breakfast Bowl!