Eggs Paleo

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My Notes:

This is our estimate based on online research.
Calories:	460
Fat:	40 g
Carbohydrates:	10 g
Protein:	13 g
Calculated for total recipe.

prep time
10 minutes

cook time
20 minutes

ready time
30 minutes

Difficulty

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This breakfast is our version of eggs Benedict. In place of the traditional hollandaise sauce, we serve ours with an avocado drizzle that reinvents this dish with a primal spin.

Serves: 1

Ingredients

2 whole 2 whole Bacon, cooked and crumbled
1 pieces 1 pieces Tomato, one large slice
1/2 whole 1/2 whole Avocado
1 clove 1 clove Garlic
3 Tbsp 3 Tbsp Water
1/2 1/2 Lemon, juice
1 whole 1 whole Eggs, Pastured

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook bacon over medium heat, allow to cool, then crumble; set aside.
Rinse tomato under cold water, and slice into 1/4-inch-thick pieces.
Place the meat of 1/2 avocado in a food processor.
Add the lemon juice, 1 clove of garlic, and 3 tablespoons of water.
Blend until the avocado drizzle is a smooth consistency.
Place an egg poacher in a frying pan over medium heat.
Crack an egg into the poacher, pour 1/4 cup of water in the frying pan, and cook covered for 4–6 minutes.
Plate dish by stacking the egg on the tomato slice.
Liberally dress with the avocado drizzle, then sprinkle with cracked pepper and crumbled bacon.

Notes

Although there are many ways to poach an egg, the result is always an egg cooked in nearly boiling water. If you do not have an egg poacher, you can steam your egg by simmering 1/2 cup of water in a frying pan, cracking an egg into it, and covering the pan with a lid. Allow the egg to steam until the yolk turns slightly pink in color.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.