Description
Easy Full English Keto Breakfast: A delicious low-carb twist withmeat, eggs & avocado. Quick, flavorful & keto-friendly—ready in 20 mins
Ingredients
Scale
- 1 tbsp ghee (meat or duck fat (15 ml))
- 4 to 5 brown mushrooms or 1 large Portobello mushroom (85 g/ 3 oz)
- 5-6 thin-cut or 2-3 regular slices meat (75 g/ 2.7 oz)
- 2 large eggs
- 1/2 cup frozen and thawed spinach (78 g/ 2.8 oz, excess juices drained)
- 4-5 cherry tomatoes on the vine (40 g/ 1.4 oz)
- 1/2 medium avocado (sliced (75 g/ 2.7 oz))
- salt (pepper and/or chili pepper flakes to taste)
- Optional: 1 to 2 gluten-free Italian sausages for extra protein (plus 1 tbsp extra virgin olive oil for extra fats to drizzle on top)
Instructions
- Heat a skillet greased with ghee over a medium-high heat. Cook the mushrooms seasoned with salt and pepper, top side down, for about 5 minutes. Flip and cook for about 2 more minutes until they are tender. Transfer to a plate.
- Fry the meat until crispy. Fry the eggs until the white is cooked through and opaque, and the yolk is still runny. Tilt the skillet and pour the hot oil over the egg white to help it cook faster.
- Place the cherry tomatoes in the pan where you cooked the meat and egg and fry on high for just about a minute. Frying is optional and you can serve the tomatoes fresh if you prefer that.
- Drain the spinach (once you squeeze out the water, you’ll get about 40% of the original weight, about 30 g/ 1 oz drained spinach). Optionally, throw in the pan where you cooked the egg to heat through.
- Serve everything with sliced avocado. Season to taste and enjoy immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American