“The breakfast of Champions!”
PREPARATION TIME: 5 mins
COOKING TIME: 20 mins
SERVES: 1
INGREDIENTS:
- 2 organic pork sausages (gluten free)
- 3 slices of bacon
- 6 cherry tomatoes – chopped in half
- 1 free range egg
- Sliced mushrooms
- Fresh Thyme
- Cup of spinach
- 1/4 small sweet potato – boiled & mashed
- 1 spring onions – cut into small pieces
- 1 tsp tomato puree
- 1 tsp sundried tomato paste
- 1/4 small onion – diced
- 1 tsp Coconut oil
- 1 tsp butter
- 1/2 avocado
- 1/2 inch block of carrot – grated.
METHOD:
- Start by making the guacamole – mash the avocado and combine in a bowl with the grated carrot, and diced onion. Add to a small side pot.
- Now prepare the “hash brown”. Chop the sweet potato into 1 inch chunks and boil in pot until soft. Remove and mash with a fork. Add in the spring onion, tomato puree and sundried tomato paste. Shape into a flat circular pate. Add to frying pan with coconut oil over a medium heat – fry for 4 minutes each side. Add to plate.
- In a frying pan, add butter and add in sliced mushroom – fry for 4 minutes, then add thyme and cook for a further minute. Add to plate.
- Heat oven to 200 degrees.
- On a baking tray add the 6 cherry tomatoes with a tsp of butter and sprinkle with salt & pepper.
- In the large frying pan cook the bacon & sausages until browned – not cooked through, then add to the baking tray.
- Place the baking tray in the oven for 10 minutes.
- While the baking tray is in the oven, add spinach to a frying pan with 1 tsp of butter – over a medium heat and cook until the spinach has wilted. Add to plate.
- Fry egg and add to plate
- When everything is cooked remove food from baking tray and add to plate and serve
Paleo Full English Breakfast
Prep time
Cook time
Total time
“The breakfast of Champions!”
Author: PaleoDiet.co.uk
Serves: 1
Ingredients
- 2 organic pork sausages (gluten free)
- 3 slices of bacon
- 6 cherry tomatoes – chopped in half
- 1 free range egg
- Sliced mushrooms
- Fresh Thyme
- Cup of spinach
- ¼ small sweet potato – boiled & mashed
- 1 spring onions – cut into small pieces
- 1 tsp tomato puree
- 1 tsp sundried tomato paste
- ¼ small onion – diced
- 1 tsp Coconut oil
- 1 tsp butter
- ½ avocado
- ½ inch block of carrot – grated.
Instructions
- Start by making the guacamole – mash the avocado and combine in a bowl with the grated carrot, and diced onion. Add to a small side pot.
- Now prepare the “hash brown”. Chop the sweet potato into 1 inch chunks and boil in pot until soft. Remove and mash with a fork. Add in the spring onion, tomato puree and sundried tomato paste. Shape into a flat circular pate. Add to frying pan with coconut oil over a medium heat – fry for 4 minutes each side. Add to plate.
- In a frying pan, add butter and add in sliced mushroom – fry for 4 minutes, then add thyme and cook for a further minute. Add to plate.
- Heat oven to 200 degrees.
- On a baking tray add the 6 cherry tomatoes with a tsp of butter and sprinkle with salt & pepper.
- In the large frying pan cook the bacon & sausages until browned – not cooked through, then add to the baking tray.
- Place the baking tray in the oven for 10 minutes.
- While the baking tray is in the oven, add spinach to a frying pan with 1 tsp of butter – over a medium heat and cook until the spinach has wilted. Add to plate.
- Fry egg and add to plate
- When everything is cooked remove food from baking tray and add to plate and serve
Paleo Diet Starters Guide
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