Description
This Keto Breakfast Plate with Creamy Scrambled Eggs, Mushrooms & Avocado is a powerhouse of nutrition and flavor. Featuring silky eggs cooked low and slow, savory sautéed mushrooms, and buttery avocado slices, it’s a perfect start for anyone on a low-carb or ketogenic lifestyle. Ideal for busy mornings or weekend brunch, this meal is both satisfying and energizing.
Ingredients
Scale
For the Scrambled Eggs:
- 3 large eggs
- 1 tablespoon heavy cream (optional)
- 1 teaspoon unsalted butter
- Salt and pepper, to taste
- Chopped parsley (optional garnish)
For the Sautéed Mushrooms:
- 1 cup sliced cremini or button mushrooms
- 1 teaspoon olive oil or avocado oil
- 1 garlic clove, minced (optional)
- Salt and pepper, to taste
For the Avocado:
- 1 ripe avocado, halved and sliced
- Olive oil drizzle (optional)
- Sea salt and cracked black pepper
Instructions
- Crack the eggs into a bowl, add cream, and whisk until frothy.
- Slice mushrooms and avocado; mince garlic if using.
- Heat oil in a skillet over medium heat. Add mushrooms, season, and cook 6–8 minutes. Add garlic in last minute. Remove and set aside.
- Lower heat to low. Add butter to skillet, pour in eggs.
- Let eggs sit for 15 seconds, then fold gently with a spatula. Continue until just set but still slightly runny.
- Remove from heat and season with salt and pepper.
- Plate avocado slices, drizzle with oil and season. Add scrambled eggs and mushrooms.
- Garnish with parsley and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 10 minutes