Keto Mexican Poached Egg Breakfast Bowls
⏱ Prep: 20 min🍳 Cook: 10 min✅ Ready: 30 min
283
Calories
5.5g
Net Carbs
11.8g
Protein
20.6g
Fat
⏱ Prep: 20 min🔥 Cook: 10 min⏰ Ready: 30 min
This is a delicious filling
How to Make It
Step 1
Microwave the cauliflower rice according to package directions. Divide among two bowls.
Step 2
Prepare a small saucepan full of water and bring it to a low simmer. Add in the white vinegar. Crack one egg into a small ramekin. Gently tip the egg into the simmering water and cook for 3-4 minutes. Remove gently with a slotted spoon and onto a paper towel lined plate.
Step 3
Place an egg on top of each bowl and decorate with the mixed greens, crema, salsa, sliced avocado and sliced jalapeno. Top with hot sauce and enjoy.
Ingredients
- Cauliflower Rice – 12 ounce
- Mixed Greens – 1 cup
- Raw Egg – 2 large
- Vinegar White Distilled – ¼ cup
- Mexican Style Cream by La Banderita Crema – 2 tbsp
- Salsa – 2 teaspoon
- Avocado – 1 each
- Jalapeno Peppers – 5 gram
- Coarse Kosher Salt by Morton – ½ tsp