PALEO BREAKFAST CARBONARA
Looking for an easy and filling breakfast that is fun to make? Well here it is folks! This recipe was inspired by Popular Paleo's Deconstructed Spaghetti Squash Carbonara, which is AMAZING! I have had it in my head for weeks, and when I saw the sweet potato on my counter I knew exactly what we were going to have for breakfast.
A traditional carbonara involves mixing raw eggs in with hot pasta to allow the egg to cook. In this version, the lightly poached eggs and runny yolks allow you to get the same creamy sauce.
I use a spiral vegetable slicer to turn vegetables into noodles, but you can also use a julienne slicer if you have one. For a delicious flavor combination, use some of the bacon fat from the cooked bacon in combination with a little ghee. This will give your noodles a salty and buttery taste. Mmmmmm!
A traditional carbonara involves mixing raw eggs in with hot pasta to allow the egg to cook. In this version, the lightly poached eggs and runny yolks allow you to get the same creamy sauce.
I use a spiral vegetable slicer to turn vegetables into noodles, but you can also use a julienne slicer if you have one. For a delicious flavor combination, use some of the bacon fat from the cooked bacon in combination with a little ghee. This will give your noodles a salty and buttery taste. Mmmmmm!
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Paleo Breakfast CarbonaraPrep time: 10 mins. Cook time: 20 mins. Servings: 2
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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!
- 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!
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