Paleo Vietnamese Breakfast Bowl – A Flavorful Start to Your Day

Allergens

Eggs, Soy

Ingredients

• 8 large eggs
• 1 lb ground pork
• 1/2 cup coconut milk
• 1/4 cup chopped cilantro
• 3 tablespoons minced ginger
• 2 limes, zested and juiced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Olive oil or avocado oil for cooking

Instructions

1. Prepare the coconut infused sausage by combining ground pork, coconut milk, 1/4 cup chopped cilantro, 2 tablespoons minced ginger, lime zest and juice of one lime, salt and pepper to taste. Mix well and form into sausage shaped patties.
2. In a large skillet, heat a thin layer of olive or avocado oil over medium heat. Cook the sausage patties until browned on both sides and cooked through, approximately 5 7 minutes per side. Remove from skillet and set aside.
3. Poach eggs by bringing water to a simmer in a shallow pan and gently cracking each egg into the water. Cook for about 2 4 minutes or until yolks are set but still soft. Remove with a slotted spoon and place on paper towels to drain.
4. Prepare the cilantro lime ginger sauce by whisking together lime zest and juice, minced ginger, remaining chopped cilantro, salt, and pepper in a small bowl.
5. Assemble your Vietnamese Breakfast Bowl by dividing cooked sausage patties among four bowls. Top each with one poached egg, drizzle generously with the cilantro lime ginger sauce, and serve immediately.

Chef’s Insight

The combination of flavors and textures in this dish is a testament to the versatility of Vietnamese cuisine, even when adapted for Paleo diets.

Notes

The Vietnamese Breakfast Bowl can be prepared gluten-free by using gluten-free soy sauce if desired.