Keto Breakfast Plate with Creamy Scrambled Eggs, Mushrooms, and Avocado:
Ingredients:
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For the creamy scrambled eggs:
- 4 large eggs
- 2 tablespoons heavy cream (or coconut cream for a dairy-free option)
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh herbs (optional, like parsley or chives)
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For the mushrooms:
- 1 cup mushrooms (button, cremini, or portobello), sliced
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
- 1 clove garlic, minced (optional)
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For the avocado:
- 1 ripe avocado, sliced
- A squeeze of lime or lemon juice (optional)
- Salt and pepper to taste
Instructions:
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Prepare the creamy scrambled eggs:
- Crack the eggs into a bowl and whisk in the heavy cream, a pinch of salt, and pepper until well combined.
- Heat a non-stick skillet over medium-low heat and add the butter. Once melted, pour the eggs into the skillet.
- Stir the eggs gently with a spatula, moving them from the edges to the center. Continue stirring until they form soft, creamy curds. Be careful not to overcook.
- Remove from heat once the eggs are fully cooked but still creamy, and set aside.
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Cook the mushrooms:
- Heat the olive oil or butter in a skillet over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes, stirring occasionally, until they are golden and tender.
- Season with salt, pepper, and minced garlic if using. Cook for an additional 1-2 minutes, then remove from heat.
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Prepare the avocado:
- Slice the avocado and drizzle with a bit of lime or lemon juice to prevent browning.
- Season with a pinch of salt and pepper.
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Assemble the plate:
- Arrange the creamy scrambled eggs, sautéed mushrooms, and avocado slices on a plate.
- Optionally, sprinkle some fresh herbs on top of the eggs for added flavor and garnish.
Serving Suggestions:
- You can pair this with a side of crispy bacon or some spinach sautéed in olive oil for added flavor and nutrients.
Enjoy your creamy, savory, and satisfying keto breakfast!