Description
This Keto Breakfast Plate features creamy scrambled eggs cooked with heavy cream and butter, sautéed garlic mushrooms, and fresh avocado slices. It’s a quick, satisfying low-carb meal perfect for a healthy start to your day.
Ingredients
Scale
Eggs and Cream
- 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, garlic powder, salt, and pepper. Sauté for 4-5 minutes, or until the mushrooms are tender and golden brown. Set aside.
- Prepare the Egg Mixture: In a bowl, whisk together the eggs, heavy cream, salt, and pepper until fully combined and slightly frothy.
- 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 prevent overcooking.
- Assemble the Plate: On a serving plate, arrange the creamy scrambled eggs, sautéed mushrooms, and sliced avocado.
- Add Lemon Juice (Optional): Drizzle fresh lemon juice over the avocado slices for an extra touch of flavor and freshness.
- Serve: Serve immediately while warm and enjoy this delicious keto-friendly breakfast.
Notes
- Use fresh mushrooms for the best flavor and texture.
- Adjust salt and pepper according to your taste preferences.
- The lemon juice on avocado enhances its flavor but can be omitted if preferred.
- Cooking eggs on low heat helps keep them creamy and soft.
- Can easily be doubled to serve more people.
