Cauliflower Bread With Crispy Bacon, Poached Eggs & Avocado
- Oven
- Baking Trays
- Wax paper
- 2 cups Cauliflower (Grated)
- 2 tbsp Coconut flour
- 1/2 tsp Salt
- 4 ea Eggs
- 1/2 tbsp Garlic powder
- 1/2-1 tbsp Psylium husk
- 4 slices Bacon (diced)
- 1 ea Avocado
Preheat the oven to 350F. Line two baking trays with baking paper.
Mix the 2 cups of grated cauliflower, salt, 2 eggs, 1 tablespoon of coconut flour, psyllium and garlic powder together. Add up to 1 tablespoon more of flour, if needed, to thicken.
Mix the 2 cups of grated cauliflower, salt, 2 eggs, 1 tablespoon of coconut flour, psyllium and garlic powder together. Add up to 1 tablespoon more of flour, if needed, to thicken.
. Place them in the oven for 15 minutes.
Check the cauliflower toasts and rotate them in the oven. Bake for another 10 minutes, or until they’re golden brown and cooked through
Check the cauliflower toasts and rotate them in the oven. Bake for another 10 minutes, or until they’re golden brown and cooked through
Meanwhile bring a small saucepan of water to the boil and add a dash of apple cider vinegar and a pinch of salt.
When the water is boiling, crack 2 eggs into the water to poach. Cook them until the whites are fully cooked and the yolk is still slightly running
Remove them with a slotted spoon and place them onto some paper towel to remove the excess water
When the bacon and cauliflower toasts are ready, begin plating. Place the cauliflower toasts onto two plates. Top them with the poached eggs, crispy bacon, spring onion and avocado
Serve and enjoy