Egg Kimchi & Avocado Bowl

Egg Kimchi & Avocado Bowl

Makes 1 serving

What you need:
3 shiitake mushrooms, steams removed, teared
1 small shallot, thinly sliced
1 tbsp coconut oil, ghee or grass-fed butter
2 eggs
1 clove garlic, pressed
3 tbsp raw cheese (cow, sheep, goat), shredded
Himalayan salt, pepper, kelp flakes
Handful of microgreens

4 tbsp fresh guacamole or 1/2 an avocado, sliced
2 tbsp coconut bacon
3 tbsp kimchi
2 tbsp hemp hearts
Microgreens for garnish

What to do:
-In a small pan, melt coconut oil, butter or ghee over medium heat. Add in the shiitake mushrooms and shallot. Cook for 5-7 minutes, until lightly browned - stirring often.
-In a small measuring cup, whisk together the egg, garlic, shredded cheese, salt, pepper and kelp.
-Add to the mushrooms and break up/ move around to create your scrambled eggs.
-Add in the microgreens, then cook for 2-3 minutes until the egg has solidified, but not browned (be wary of overcooking your eggs)
-Add cooked eggs to a shallow bowl, then top with guacamole or avocado, coconut bacon, raw microgreens, hemp hears and kimchi
-Enjoy!

NOTES:
This bowl can be made with what ever you like. If you would like to add other veggies or some cooked sweet potato, you can dress this breakfast bowl to your pleasing.
 

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