Low Calorie Breakfast Big Stacks

 

Paleo breakfast eggs

Here is a fun vegetable packed, Paleo way to serve a healthy, low calorie Sunday morning breakfast.

Bell pepper is in this recipe, but I forgot to add it.

Low Calorie Breakfast Big Stacks
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 Beefsteak Tomato - Cut into thick rings
  • 2 tsps Pesto
  • 4 Mushrooms
  • ½ Onion - Cut into Rings
  • 4 Eggs - Poached
  • ½ Cup Spinach
  • 2 Slices of Avocado
  • ½ Cup Marinara Sauce
  • Roasted Red Bell Pepper - Optional
  • Freshly Ground Sea Salt and Black Pepper
Instructions
  1. Boil filtered water in a pan, enough to cover 4 eggs, and take off heat.
  2. Immediately crack eggs into water and cover with a lid. Leave eggs to slowly cook in the boiling water, but keep off heat. 15 minutes.
  3. While eggs cook, slice Onion and tomato into rings and cook on a medium/low heat in a skillet in a little oil. Put pesto onto tomato. Turn when brown.
  4. Slice mushrooms into rounds, and cook for 3-5 minutes.
  5. Sauté Spinach until wilted. You can use the same pan as the mushrooms.
  6. Place onion ring on plate. Add tomato ring. Pile a little spinach onto tomato. Place poached egg on top. Decorate with warmed marinara sauce and slices of avocado.
 

Paleo breakfast eggs

Paleo breakfast eggs

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