• 4 slices of English muffins
• 4 Eggs
• 2 pieces of avocado
• 50 ml (10 tsp.) of mayonnaise
• 2 pieces of tomato
• 8 leaves of lettuce
• 12 slices of bacon
& Salt to taste
1.To make the avocado spread, peel and mash 2 avocados with a fork and mix it with 50 ml of mayonnaise. Season the spread with salt and pepper.
2. At medium to low heat, fry the 4 eggs using Gourmet Blends Roasted Green Onion Olive Oil. Next, fry the 12 slices of bacon until crispy and drain on paper towels.
Slice the 2 pieces of tomatoes and toast the 4 slices of English muffins.
3. Spread the avocado mayonnaise in between the toasted muffins. Arrange 2 leaves of lettuce at the bottom along with 2 to 3 slices of tomato. Sprinkle some pepper.
4. Add the fried eggs on top of the tomatoes. Add 3 slices of bacon and arrange evenly. Top it with some more avocado spread before putting another slice of English muffin.
This recipe was brought to you by Callum. When he is not creating content online, he’s in the kitchen experimenting with different flavours and food combinations.
• 6 oz chopped or finely diced salmon (raw or canned works. See notes for specifics)
• 1/3 cup butternut squash (pureed or mashed)
• 2 eggs
• 3 -5 tbsp coconut flour
• 1 rosemary sprig or 1 tsp dried herb of choice
• 1/4 tsp regular or smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp garlic (minced)
• 1/4 tsp curry powder (optional)
• 1 tsp honey (optional – omit if whole30)
• 1 tbsp Gourmet Blends Roasted Green Onion Olive Oil or butter/ghee for cooking
1. First clean and slice up your raw salmon if you are using fresh versus canned. Remove any extra skin.
2. Place in bowl and then add in the your eggs and coconut flour. Mix well. Finally add in your herbs, squash, and seasonings. squash options You can used canned squash to make a fast prep. Or simply cut squash in half, remove seeds, and place in a microwave safe bowl with 2 tbsp water. Cook on high for about 3-4 minutes. Scoop inside and then mash or puree with blender, that’s another option.
3. Mix well into a batter. If batter is too runny, add 1 tbsp more coconut flour. Form into 8 small balls or roll into larger 5-6 balls. Lay them on parchment paper.
Press them into patties/cakes so they are around 1 inch thick.
4. Now turn on your skillet to medium high. Add your butter or olive oil.
Once heated, add in 3-4 patties/cakes at a time or less. Cook for 3 to 4 minutes on each side or until you see the salmon is cooked thoroughly. If you are using canned salmon, they will cook faster.
5. Remove from skillet. Add more 1 tsp more or so of butter/oil and repeat for the next batch of 3-4 patties/cakes.Garnish with extra rosemary, black pepper, chili flakes, or garlic if desired and serve with your choice of dip/sauce or as is.
I used 6 oz fillet (skinned) of sizzlefish coho salmon. Feel free to use canned but it will cook faster, so watch the patties when cooking.
These are freezer friendly and great to make for meal prep or party prep.
If you are using Canned, you might need to add an extra egg for binding.
This recipe was brought to you by: cottercrunch.com