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.
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.
You can make this nice and thick and slice it up like a pie, retaining some for lunch the next day! The recipe below is for 1 serve, increase quantities to feed more people and serve with a side salad.
What I used:
3 eggs (whisked with a little salt and pepper)
2 cloves garlic, chopped
1 large flat mushroom, finely sliced
2 rashers bacon, sugar free and pastured, finely sliced
A sprinkle of cajun seasoning (optional)
Heat a small frypan (larger if increasing the quantities) to a medium heat. Add a touch of olive or coconut oil and add chopped garlic, mushroom and bacon and sprinkle with cajun seasoning. When mushrooms have almost cooked, pour the egg mixture evenly over the mushroom mixture and turn the heat down to low.
Preheat a grill and when the bottom of the omelette has cooked, place under the grill keeping a close eye on it so it doesn’t over cook. Remove from the heat when the eggs have just cooked.
Serve with a green salad, remembering to include your portion of healthy fats. For today I am using olive oil with a squeeze of juice from a fresh orange as a dressing for the salad, an excellent dressing!
This is a great way to satisfy those pastry urges, it almost tastes like the real thing! The quantities I have listed below are enough to feed one person, to feed more people, simply make up more ramekins and increase salad green and kumara portions.
4 slices kumara (washed and cut approx 1 cm thick)
2 rashers paleo friendly bacon (I used Verkirk’s, sugar free and pastured)
1 cube of goats cheese feta (approx 1cm x 1 cm)
1 handful salad greens, washed
Coconut aminos seasoning
Coconut or olive oil
Pre-heat an oven to 200 degrees celsius. Cover the bottom and sides of the ramekin with two pieces of bacon, sprinkle with feta and crack the eggs on top. Bake for 15 minutes.
While the pie is cooking, heat a heavy based frying pan to a medium heat. Wash the kumara and slice. Add coconut or olive oil to the frying pan and when hot add the kumara cooking for 4-5 minutes each side and drain on a paper towel.
Prepare a plate with a washed handful of salad greens. Place the cooked kumara on top. When the pie has cooked, either serve in the ramekin or run a knife around the edge and tip the pie out onto the top of the kumara, turning upright so the egg is on top.
Drizzle with the coconut amino seasoning and serve.
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.
These are really filling and fantastic to whip up when you have very little time. You can chuck any ingredients in them, just be sure to cut the ingredients up quite small so they cook quickly.
5 eggs (free range and if possible pastured)
1 clove garlic
5 fresh spinach leaves
4 rashers paleo bacon (that is sugar and additive free, from pastured pork, I used Verkirk’s)
1 spring onion
6 fresh basil leaves
4 black olives, pitted and sliced
4 cherry tomatoes, roughly chopped p
A pinch of pine nuts
salt and pepper
avocado sliced or crisp green salad to serve
Whisk the eggs with some salt and pepper, put to one side.
Heat a frying pan with a little olive or coconut oil to a medium heat. While the pan is heating, finely chop the garlic, spinach leaves, bacon, basil and spring onion.
When the pan is nice and hot, add the finely chopped garlic moving it around the pan to season, add the bacon and the spring onion, cook for 2 mins, then add the spinach. When the spinach starts to wilt, turn the heat down to low and give the pan a shake to evenly distribute the ingredients.
Pour the whisked eggs over the top, then sprinkle the fresh basil and cook on low for 2-3 minutes, the bottom will start to set.
Turn the grill on high and place the frying pan under the heat for a minute or 2, being careful to pull the pan out just before the egg completely sets. Egg will continue to cook after it has been removed from the heat.
Cut in half or in quarters, it is fabulous to keep in the fridge to eat the next day or for lunch if you are making this for breakfast. Scatter the olives, cherry tomatoes and pine nuts on top and serve with the avocado and/or crisp green salad. Enjoy!