This is the ultimate brunch, healthy yet indulgent, satisfying but guilt free. This recipe is Gluten free, Dairy free and Paleo. It is full of healthy fats and proteins and all the trimmings you’d expect from a good brunch dish

Ingredients:
10 Spears of Asparagus
4-5 Slices of Smoked Salmon
1 Avocado
2 Eggs
For the Healthy Hollandaise:
2 Egg Yolks
Juice of Half a Lemon
3 Tablespoons of Coconut Oil, Melted
(Serves 2)

Method:
Step 1: Boil your asparagus for a few minutes until they are bright green and snappy.
Step 2: Fill your blender with boiling water and pop the lid on while you prepare the rest. Plate your asparagus, layer on the smoked salmon and then half an avocado each.
Step 3: Pour the hot water out of the blender (this was just to heat up the blender). Add in the egg yolks and lemon juice and blitz until combined. Turn the speed on low and slowly add in the melted coconut oil so that the sauce starts to emulsify and thicken.
Step 4: Poach your eggs and then pop them on top of the avocado.
Step 5: Pour the hollandaise generously over everything and tuck in

An ideal Breakfast or Brunch, full of protein, paleo approved, gluten and dairy free. So delicious you just have to try it!

Ingredients:
• 1 large sweet potato
• 1 teaspoon of coconut oil
• Bacon
• 2 eggs
• Salt and pepper to taste

Directions:
• Preheat oven to 160’C
• Grill bacon until cooked and set aside until needed.
• Wash sweet potato and cut off ends
• Using a julienne peeler, slice into shreds and toss it around in a bowl with salt and pepper
• Heat coconut oil in an oven safe pan on high heat and add the sweet potato
• Cook for about 10mins, stirring and flipping regularly (until its soft and crispy)
• Use a spatula to make two wells in the sweet potato and crack the eggs straight in
• Add chopped bacon
• Put the pan in oven at 160’C until the egg is cooked to your liking