Description
A delicious and satisfying keto breakfast plate featuring creamy scrambled eggs, sautéed mushrooms, and fresh avocado slices, perfect for a low-carb start to your day.
Ingredients
Scale
Eggs & Cream
- 4 large eggs
- 2 tablespoons heavy cream
- 1 tablespoon butter
- Salt and pepper, to taste
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.
- Sauté Mushrooms: Add the sliced mushrooms, garlic powder, salt, and pepper. Cook for 4-5 minutes, stirring occasionally until mushrooms are tender and golden brown.
- Set Mushrooms Aside: Remove the mushrooms from the skillet and set aside to keep warm.
- Prepare Egg Mixture: In a bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
- Heat Butter: Place butter in a non-stick skillet over low to medium heat and melt completely.
- Cook Eggs: Pour the egg mixture into the skillet. Cook gently, stirring occasionally, until the scrambled eggs become creamy and softly set, about 3-4 minutes. Remove from heat promptly to avoid overcooking.
- Plate the Dish: Arrange the creamy scrambled eggs, sautéed mushrooms, and sliced avocado aesthetically on a plate.
- Add Lemon Juice: Optionally, drizzle fresh lemon juice over avocado slices for extra brightness and flavor.
- Serve: Enjoy this nutritious and keto-friendly breakfast immediately while warm.
Notes
- Use fresh mushrooms for the best texture and flavor.
- Adjust garlic powder according to taste preference.
- Heavy cream makes the eggs extra creamy but can be omitted for fewer calories.
- Lemon juice on avocado adds freshness but is optional.
- Can be doubled easily to serve more people.
- Use unsalted butter to control saltiness better.
- Ensure low heat for cooking eggs to prevent rubbery texture.
