Ingredients
Instructions
Preheat the oven to 180 degrees celsius.
Line a baking tray with parchment paper or use a butter greased baking tray.
Process the cauliflower in a food processor until it is fine but still crumbly.
Melt 1 Tbsp of the coconut oil in a large flying pan over a medium heat.
Add the cauliflower crumbs and cook for 4 minutes until softened.
Season with salt and pepper and transfer to a large bowl to cool.
Wipe the pan clean and add the remaining oil and fry the bacon over medium heat until light and golden - 3 to 4 minutes. Allow to cool.
Transfer the cooled bacon to the cauliflower mixture add the eggs and mix to combine.
Season again with salt and pepper – to individual taste.
Spoon 2 Tbsp of the cauliflower mixture into the prepared tray and gently spread out to form a patty.
Repeat allowing space between each patty until all the mixture is used and you have four patties in total.
Bake for 15 to 20 minutes until golden brown and crisp.
For the final step, heat the oil or fat in a frying pan over a medium heat. Crack the eggs into the pan (if the pan is not big enough to cook all the eggs at once, cook them in batches).
Cook the eggs for 2 1/2 to 3 minutes or to your liking.
To serve, transfer the cauliflower and bacon toast to a platter or 4 serving plates, add a few slices of avocado to each, then slide an egg on top. Garnish with microgreens, add some chili oil if desired and place lemon wedges on the side. Delicious served hot and doused in lemon juice!
4 servings
1