Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Paleo Egg Cups





INGREDIENTS
  • Coconut oil or ghee for the pan
  • 12 eggs
  • 12 strips uncured organic bacon, cooked
  • 8 aspara­gus spears, cut into large pieces
  • Sea Salt and black pep­per


INSTRUCTIONS


  1. Pre­heat the oven to 400°F. Grease 12 cups of a regular muf­fin pan
  2. Lay a strip of bacon in each muffin cup, pushing down. It will over hang out side.
  3. Crack an egg in every cup.
  4. Dis­trib­ute the aspara­gus evenly throughout each cup.
  5. Sea­son with salt and pep­per and bake in the mid­dle of the oven for 12-15 minutes for soft eggs, 15-17 for hard eggs.
  6. Serve the eggs warm.
  7. Refrigerate extras and rewarm

California Avocado Toast



INGREDIENTS


1slice bread (try thick, crusty artisan breads, sourdough, rye, wheat, multigrain or whatever bread you prefer)
1/2ripe, Fresh California Avocado, peeled, seeded and mashed
1egg – Optional
2slices heirloom or beefsteak tomato – Optional
2slices cooked bacon (turkey bacon or veggie bacon) – Optional
As neededFresh cracked pepper – Optional
As neededSea salt to taste – Optional



INSTRUCTIONS

California Avocado Toast with Fried Egg
  1. Toast 1 slice bread and spread with 1/2 ripe, Fresh California Avocado (mashed or sliced). Spray a small nonstick skillet with cooking spray and fry one egg as desired.
  2. Place cooked egg onto avocado toast, sprinkle with salt and pepper if desired.
California Avocado Toast with Heirloom Tomatoes
  1. Toast 1 slice bread, spread with 1/2 ripe, Fresh California Avocado (mashed or sliced) and 2 slices heirloom or beefsteak tomato.
  2. Top with fresh cracked pepper and sea salt to taste.
California Avocado Toast withTurkey Bacon
  1. Toast 1 slice bread, spread with 1/2 ripe, Fresh California
  2. Avocado (mashed or sliced) and 2 slices cooked turkey bacon.
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