I’m including this recipe because the hardest part of making breakfast look good when poaching eggs, is the eggs, for those of us who are not trained chefs that is! So here is how I do it, to get them looking cafe fresh. The recipe below serves one, adjust quantities accordingly.
2 rashers bacon, sugar free/pastured
1/4 of an avocado
6 drops vinegar (optional)
Place the bacon under a preheated grill or dry fry in a non stick frying pan. In a medium saucepan, fill with 2/3 of water and bring to the boil; add a shake of salt and vinegar if using. Break one egg carefully into a saucer, stir the water around quickly and add the egg to the water, then gently add the next egg. Turn the heat down and cook slowly, 3-5 minutes until set, lifting carefully out with a slotted spoon or fish slice. If you have some avocado oil and lemon juice, a drizzle over the top of the eggs adds some nice flavour!
This is a great cafe style weekend breakfast, perfectly suited to espresso coffee from my Bialetti! Saturday is one of the few days I get to have a lazy start and with young children, we don’t often get organised in time to get off to a cafe for breakfast, so this is the next best thing. Actually I think it is often better, as we don’t have to get out of our pyjamas if we don’t want to!
For the Sweet Potato Fritter recipe, Click me, just be sure to leave out the parmesan if you aren’t eating dairy. The recipe is gluten free and lactose free if omitting the cheese. This recipe will serve 2 people, please adjust quantities accordingly.
I also used:
A handful of black olives
1/2 an avocado, sliced
8 rashers of sugar free, pastured bacon
2 eggs, poached
Once the fritters are cooking, grill the bacon and place some lettuce and avocado on a plate for serving. Stack the bacon and fritters on top of each other, top with a poached egg. Place some olives around the plate and serve with a couple of wedges of lemon.
Instead of having bacon and eggs, I thought I would try something different and this worked really well. This would also make a fabulous evening meal. Treat it like you would bircher muesli and put everything together the night before, so all you have to do is cook it in the morning, or in the microwave at work for lunch. The recipe below is for one person, increase quantities to serve more people. Add some grated apple for a nice layer of flavour.
50gms pork mince (ground pork)
1 tsp grated fresh ginger
2 rashers bacon, finely sliced
1 floret cauliflower, chopped into very small pieces
a sprinkle of cinnamon
salt and pepper
Bring a small non-stick frying pan to a medium heat, add the ginger and bacon and stir around to season the pan. Next add the pork mince, cauliflower, cinnamon and a touch of salt and pepper, cook 3-4 minutes until pork is cooked all the way through.
This is a really quick “Go To” meal for breakfast or lunch, it takes a little time to cook but less than 3 minutes to prepare. Put it on to cook when you first wake up and by the time you are showered and dressed, breakfast is served!
1 clove garlic, chopped
3 rashers bacon, sugar free & pastured
Sprinkling of cajun seasoning
Preheat the oven to 220 degrees celcius. Place the garlic in the bottom of a medium sized ramekin, place bacon around inside edge of the ramekin and then crack the 2 eggs into the centre. Sprinkle with a touch of cajun seasoning. Can be served with olives and tomato or eaten as is, you can also put the olive and tomato in the ramekin to cook with the eggs. Cook for 20 minutes or until the egg has just set on top.
This was breakfast, the morning after my first paleo dinner party! We forgot to take photos, so thought I would share this recipe until I re-make the party food.
SWEET POTATO AND PARMESAN FRITTERS
2 eggs, lightly beaten
1/2 medium kumara (sweet potato), peeled and finely grated
1/4 cup parmesan cheese, finely grated
2 cloves garlic, finely diced
salt and pepper
olive or coconut oil
Finely grate the kumara and parmesan, place in a bowl and mix together. Add salt and pepper, garlic and finally the eggs. Mix well.
Heat a heavy based frying pan to a medium heat and add the olive oil. Spoon small amounts of the mixture into the frying pan, they will be quite runny but will set like savoury pikelets. Flip when bubbles start to form or the underside starts to brown.
Fantastic with bacon and mushrooms, or just on their own! Fabulous for lunches and quick snacks to have in the fridge.
Chop the kumara and cauliflower into small pieces and boil until very soft. Drain the water and mash with a teaspoon of olive oil and a sprinkle of salt. Allow to cool. This mash will keep for 3 days in the fridge and reheats well in the microwave at work.
Bring a heavy based frying pan to a medium heat and brush with a little olive oil. Get a large spoonful of mash, flatten in your hands and place in the frying pan. On the other half of the frying pan, place your rashers of bacon. Be sure to flip both after 2-3 minutes.
In a small saucepan, bring 2 cups of water to a low simmer. Crack the eggs gently into the water and turn the heat down low. Cook for 2-3 mins, gently shaking the saucepan to check if the yolk has cooked.
On a plate, place the sliced and fanned avocado, the hash cakes, bacon and finally the poached eggs.
A great start to the day, a delicious lunch or a quick dinner.