Description
This Keto Breakfast Plate features creamy scrambled eggs paired with savory sautéed mushrooms and fresh avocado slices. It’s a quick, low-carb, and satisfying meal perfect for starting your day with healthy fats and protein.
Ingredients
Scale
Eggs and Scrambled Eggs
- 4 large eggs
- 2 tablespoons heavy cream
- 1 tablespoon butter
- Salt and pepper, to taste
Sautéed Mushrooms
- 1 cup mushrooms, sliced
- 1 tablespoon olive oil or butter
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Avocado
- 1 ripe avocado, sliced
- 1 tablespoon fresh lemon juice (optional)
- Salt and pepper, to taste
Instructions
- Cook the Mushrooms: Heat the olive oil or butter in a skillet over medium heat. Add the sliced mushrooms along with garlic powder, salt, and pepper. Sauté for 4-5 minutes until mushrooms are tender and golden brown, then set aside.
- Prepare Egg Mixture: In a bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth and combined.
- Cook the Scrambled Eggs: Heat the butter in a non-stick skillet over low to medium heat. Pour in the egg mixture and cook gently, stirring occasionally, until the eggs are creamy and soft, about 3-4 minutes. Remove from heat immediately to avoid overcooking.
- Assemble the Plate: On serving plates, arrange the creamy scrambled eggs, sautéed mushrooms, and sliced avocado.
- Add Lemon Juice: Optionally, drizzle fresh lemon juice over the avocado slices to enhance flavor and freshness.
- Serve: Serve immediately while the eggs and mushrooms are warm. Enjoy a nutritious and delicious keto-friendly breakfast.
Notes
- Use fresh mushrooms for the best flavor and texture.
- Adjust the seasoning of salt and pepper to your preference in all components.
- The heavy cream adds creaminess to the eggs; omit if dairy-free and substitute with a keto-friendly alternative.
- To add extra protein, consider including cooked bacon or sausage on the side.
- Lemon juice on avocado is optional but brightens the flavor.
