Description
Start your day right with this satisfying and nourishing Keto Breakfast Plate featuring creamy scrambled eggs, savory mushrooms, and fresh avocado. It’s the perfect low-carb breakfast idea that’s quick to make and rich in both texture and flavor. The soft, custardy eggs provide comfort, while sautéed mushrooms deliver an earthy depth, and buttery avocado adds a cool, creamy finish. Whether you’re after healthy snack options or breakfast ideas for busy mornings, this easy recipe fits the bill. A great choice for anyone following a keto or low-carb lifestyle, it’s also a tasty way to elevate your morning routine.
Ingredients
4 large eggs (2 for scrambling, 2 for sunny-side up)
1/4 cup heavy cream
1 tbsp butter
1 tbsp olive oil
1/2 cup sliced cremini or button mushrooms
1 ripe avocado, sliced
Salt and black pepper, to taste
Fresh parsley or chives (optional garnish)
Instructions
- Cook the Mushrooms: Heat olive oil in a skillet over medium heat. Add mushrooms and sauté for 5–7 minutes until tender and browned. Set aside.
- Scramble the Eggs: Whisk 2 eggs with heavy cream. Melt butter in a non-stick pan over low heat, pour in the eggs, and stir gently until creamy and soft.
- Make Sunny-Side-Up Eggs: Crack the remaining eggs into a skillet and cook on medium-low heat until whites are set and yolks remain runny.
- Assemble the Plate: Plate the scrambled eggs, mushrooms, sunny-side-up eggs, and sliced avocado. Season with salt, pepper, and garnish with herbs if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast