Keto Breakfast Plate with Creamy Scrambled Eggs, Mushrooms & Avocado

recip


Why You’ll Love This Recipe

There’s so much to adore about this Keto Breakfast Plate. Here’s why it’s a must-try:

  1. Keto-Friendly : High in healthy fats and low in carbs, making it perfect for a ketogenic diet.
  2. Quick and Easy : Ready in under 15 minutes—ideal for busy mornings or leisurely weekends.
  3. Nutrient-Packed : Loaded with protein, healthy fats, and essential vitamins from eggs, mushrooms, and avocado.
  4. Customizable : Add toppings or mix-ins to suit your taste or dietary preferences.
  5. Comforting and Satisfying : The creamy texture of the eggs and the richness of the avocado make this dish feel like a treat.

Ingredients You’ll Need

The secret to this dish lies in its simple yet indulgent combination of ingredients. Here’s what you’ll need:

For the Creamy Scrambled Eggs:

  • 4 large eggs
  • 2 tablespoons heavy cream (or full-fat coconut milk for a dairy-free option)
  • 1 tablespoon unsalted butter (plus extra for cooking)
  • Salt and pepper , to taste

For the Sautéed Mushrooms:

  • 1 cup sliced mushrooms (cremini, button, or shiitake work well)
  • 1 tablespoon olive oil (or butter)
  • 1 clove garlic , minced
  • Salt and pepper , to taste
  • 1 teaspoon fresh thyme leaves (optional, for added flavor)

For Serving:

  • 1 ripe avocado , sliced
  • Fresh parsley or chives , chopped (for garnish)
  • Hot sauce or red pepper flakes (optional, for a spicy kick)

Step-by-Step Instructions

Ready to whip up this creamy, savory breakfast? Follow these easy steps:

Step 1: Prepare the Mushrooms

  1. Heat the olive oil (or butter) in a skillet over medium heat.
  2. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they’re golden brown and tender.
  3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant. Season with salt, pepper, and thyme leaves (if using). Remove from the skillet and set aside.

Step 2: Make the Creamy Scrambled Eggs

  1. In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until fully combined.
  2. Heat a nonstick skillet over low-medium heat and add the butter. Once melted, pour in the egg mixture.
  3. Using a spatula, gently stir the eggs in a figure-eight motion, allowing them to cook slowly and form soft, creamy curds. Avoid overcooking—remove them from the heat while they’re still slightly runny, as they’ll continue to cook from residual heat.

Step 3: Assemble the Plate

  1. Divide the creamy scrambled eggs between two plates.
  2. Top each serving with a generous portion of sautéed mushrooms.
  3. Add slices of ripe avocado alongside the eggs and mushrooms.
  4. Garnish with fresh parsley or chives for a pop of color and freshness.

Step 4: Serve and Enjoy

  1. Drizzle hot sauce or sprinkle red pepper flakes over the dish if you like a bit of heat.
  2. Serve immediately and savor the creamy, flavorful goodness of this keto-friendly breakfast!



 

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