Our Hot New Recipe – the breakfast bun! Thanks to Nutrition Coach Niki Loe; owner & founder of Smile Love Nourish Move.

Veggie Big Breakfast with French Toast Paleo Buns

Veggie Big Breakfast with French Toast Paleo Buns

Ingredients (Serve 2)

2 Paleo Buns
4 Portobello mushrooms
6 button mushrooms
Red onion, thick cut rounds
2-4 vine-ripened tomatoes
Fresh rocket
Spring onion, finely sliced
4 free-range eggs, poached
Beetroot relish
2 tablespoons Olive oil
2-3 tablespoons Coconut oil

Egg wash for French toast using:
*250ml Coconut Milk
*Add 2 free-range eggs
*A pinch of Himalayan pink salt and cracked black pepper

Lightly fry red onions, place on a baking tray with mushrooms and tomatoes. Drizzle with olive oil and season. Roast for approximately 10 minutes in an oven heated at 185°C.

French Toast
Dip buns in egg wash until mixture has soaked through. Heat coconut oil in a pan and fry until buns are golden on both sides. Place buns in oven and bake for 7 minutes.

Serve the French toast topped with poached eggs, roasted veggies, fresh rocket and spring onion. Season with Himalayan salt and cracked black pepper and finish with a dollop of beetroot relish.

Paleo, Vegetarian, Gluten-free, Dairy-free, Refined Sugar-free