Cauliflower Bread With Crispy Bacon, Poached Eggs & Avocado

Cauliflower bread recipe & content provided by Jordan Pie

What I love most about this flavorful cauliflower toast — besides that it’s an easy way to sneak more veggies into your diet — is how easy it is to make. My cauliflower bread, which really tastes more like hash browns, only has four main ingredients, and it’s the type of recipe you can make for breakfast, lunch or dinner. Just change the toppings to whatever you feel like. It could be roasted carrots, spinach, and avocado or crispy bacon, eggs, and avocado like the recipe below.

Tip: Try making a double batch of this recipe. You can keep some cauliflower bread slices in the fridge, and then simply fry them in some grass-fed butter or ghee until crispy and warm.

Cauliflower Bread With Crispy Bacon, Poached Eggs & Avocado

Ingredients:

• 2 cups grated cauliflower
• 1-2 tablespoons of coconut flour
• ½ tsp salt
• 4 eggs
• ½ tsp garlic powder
• ½ – 1 Tbsp psyllium husk
• 3-4 slices of organic, chemical-free bacon diced
• ¼ spring onion, finely sliced
• 1 avocado

Instructions:

1. Preheat the oven to 350F. Line two baking trays with baking paper.
2. 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.
3. Split the cauliflower mix in 2. Place each cauliflower blob onto one of the lined baking trays and use your hands or a spatula to shape the mixture into even rectangles. Try not to make them too thick as you want it to cook through, and try not to make it too thin otherwise they will fall apart.
4. Place them in the oven for 15 minutes.
5. Check the cauliflower toasts and rotate them in the oven. Bake for another 10 minutes, or until they’re golden brown and cooked through.
6. Add the bacon to the second baking tray and spread it out. Place it in the oven and cook until it’s golden brown.
7. Meanwhile bring a small saucepan of water to the boil and add a dash of apple cider vinegar and a pinch of salt.
8. 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.
9. Remove them with a slotted spoon and place them onto some paper towel to remove the excess water.
10. 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.
11. Serve and enjoy.

Serves: 2

Nutrition Information (Per Serving):

Calories: 498

Total Fat: 38g

Sodium: 1121mg

Carbohydrates: 14g

Dietary Fiber: 8.5g

Total Sugars: 3.4g

Protein: 27g

Potassium: 871mg