OH! Magazine - Australian Version January 2018 | Page 13

PETE EVANS’
CAULIFLOWER
& BACON TOAST
WITH FRIED EGG
& AVOCADO
PETE
EVANS
This may well become your new favourite breakfast
and it's all thanks to celebrity chef Pete Evans.
How to make it: What you’ll need:
1. Preheat the oven to 200°C. Line a baking tray with baking
paper.
2. To make the cauliflower and bacon toast, place the cauliflower
in the bowl of a food processor and process to fine crumbs.
Melt 1 tablespoon of coconut oil in a large frying pan over
medium heat. Add the cauliflower crumbs and cook for 4–6
minutes until softened. Season with salt and pepper, transfer
to a large bowl and allow to cool.
3. Wipe the pan clean, add the remaining oil and fry the bacon
over medium–high heat until lightly golden, about 3–4 minutes.
Allow to cool.
4. Transfer the cooled bacon to the cauliflower, add the eggs and
mix to combine. Season with salt and pepper.
5. Spoon 2 tablespoons of the cauliflower mixture on the prepared
tray and gently spread out to form a patty, approximately 8 cm
in diameter. Repeat, allowing 2 cm between each patty, until
all the mixture is used and you have four patties in total. Bake
for 15–20 minutes until golden and crisp.
6. Heat the oil or fat in a frying pan over medium heat. Crack the
eggs into the pan (if the pan is not big enough to cook all the
eggs at once, it’s best to cook them in batches). Cook the eggs
for 2 1/2–3 minutes or to your liking. Season with salt and
pepper.
7. To serve, transfer the cauliflower and bacon toast patties to a
platter or serving plates, add a few slices of avocado to each,
then slide an egg on top. Sprinkle on a few sprigs of watercress,
add some chilli flakes, if desired, and place the lemon wedges
on the side. 1½ tablespoons coconut oil or good quality
animal fat
4 organic free-range eggs
1 avocado sliced
1 handful watercress
1 pinch chilli flakes (optional)
1 cut into wedges
Caulflower & Bacon Toast
300 g cauliflower chopped into small pieces
½ tablespoon coconut oil
1 pinch sea salt or to taste
1 pinch freshly ground black pepper or to taste
2 bacon rashers rindless (about 100g), finely
diced
2 organic free-range eggs
Serves: 4
YOU CAN FOLLOW PETE VIA:
Web: peteevans.com
Facebook: paleochefpeteevans
Instagram: @chefpeteevans
OH! MAGAZINE ( JANUARY 2018 )
13