Paleo Cauliflower Avocado Egg Bowl
Whether you have it for breakfast, lunch, or dinner, this Paleo Cauliflower Avocado Egg Bowl is sure to be a hit! Vegetables and eggs are cooked with bacon fat, so it’s incredibly flavorful, all while being low carb and paleo!
Servings: 2 servings
Ingredients
- 2 slices of uncured bacon cubed
- 1/2 head of cauliflower broken into florets
- 2 green onions sliced white and light green only
- 2 cups of baby kale
- 1 tablespoon sliced almonds
- 1/2 avocado sliced (more if you like)
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 teaspoon lemon zest from organic lemon
- 2 large eggs
- 2-4 tablespoon sprouts optional
Instructions
- In a medium skillet over medium heat, cook bacon until crispy.
- Remove bacon to a paper towel-lined plate and let drain.
- Pour off 1/2 bacon fat into a small bowl to reserve.
- Toss cauliflower and onion into the bacon fat the remains in the skillet and stir tossing to brown. You don't want the cauliflower to be mushy, just soft and browned. About 4-5 minutes depending on the heat you are cooking with.
- Toss in kale and almonds stirring to wilt the kate and slightly brown the almonds. 3-4 minutes.
- Remove everything into serving bowls. Top with lemon zest and stir.
- Pour reserved bacon fat into the same pan and cook your eggs, topping with salt and pepper and frying just until yolk is set, but still runny, 3-4 minutes.
- Place an egg on top of each bowl, add sliced avocado and sprinkle on sprouts.
- When ready to eat, crack egg yolk and stir everything together and enjoy.