Paleo Breakfast Carbonara by PaleoCupboard
Paleo Breakfast Carbonara |
Ingredients:- 6 slices bacon
- 1 large sweet potato, peeled
- 2 Tbsp. bacon fat (or ghee)
- 4 large eggs
- Sea salt
- Ground black pepper
Equipment:- Vegetable peeler
- Spiral vegetable slicer or julienne slicer
- Large skillet
- Measuring spoons
- Kitchen tongs
- Paper towel lined plate
- Small saucepan
- Ramekin or other small bowl
Directions:
1. Run the sweet potato through the spiral vegetable slicer or julienne the potato to make noodles.
2. Cook the bacon in a large skillet over medium- high heat until crispy. Set aside to drain on a paper towel lined plate. Drain excess bacon fat, leaving about 2 Tbsp. in the pan (and add ghee if using). Return the pan to the heat and add the sweet potato noodles. Sauté until tender, about 5-8 minutes. While your noodles are cooking, you can heat up the water for your poached eggs.
3. Fill a small saucepan with a few inches of water and bring just to a very light simmer (not boiling). Crack one egg into a small bowl and gently slide the egg into the simmering water. Add one more egg in the same manner, and allow them to simmer for about 3 minutes or until the whites are set but the yolk is still wobbly. Remove with a slotted spoon and transfer to a paper towel lined plate. Repeat with the other 2 eggs.
4. To assemble, place a large serving of sweet potato noodles on a plate. Crumble 3 slices of bacon on top of the noodles and then top with 2 poached eggs. Repeat with another plate and voila, breakfast is served!
- 1 large sweet potato, peeled
- 2 Tbsp. bacon fat (or ghee)
- 4 large eggs
- Sea salt
- Ground black pepper
Equipment:- Vegetable peeler
- Spiral vegetable slicer or julienne slicer
- Large skillet
- Measuring spoons
- Kitchen tongs
- Paper towel lined plate
- Small saucepan
- Ramekin or other small bowl
Directions:
1. Run the sweet potato through the spiral vegetable slicer or julienne the potato to make noodles.
2. Cook the bacon in a large skillet over medium- high heat until crispy. Set aside to drain on a paper towel lined plate. Drain excess bacon fat, leaving about 2 Tbsp. in the pan (and add ghee if using). Return the pan to the heat and add the sweet potato noodles. Sauté until tender, about 5-8 minutes. While your noodles are cooking, you can heat up the water for your poached eggs.
3. Fill a small saucepan with a few inches of water and bring just to a very light simmer (not boiling). Crack one egg into a small bowl and gently slide the egg into the simmering water. Add one more egg in the same manner, and allow them to simmer for about 3 minutes or until the whites are set but the yolk is still wobbly. Remove with a slotted spoon and transfer to a paper towel lined plate. Repeat with the other 2 eggs.
4. To assemble, place a large serving of sweet potato noodles on a plate. Crumble 3 slices of bacon on top of the noodles and then top with 2 poached eggs. Repeat with another plate and voila, breakfast is served!
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