Easy Keto Breakfast Sandwich with Scrambled Eggs and Avocado
How to Make It
Step 1
Add the almond flour, baking powder, salt, sesame seeds, pumpkin seeds, three eggs, and olive oil to a bowl. Mix until fully incorporated. Optionally, replace the olive oil with the same amount of melted butter.
Step 2
Divide the mixture between 4 ramekins. Microwave each for 90 seconds. When done, remove from the microwave and cool completely.
Step 3
Shred the parmesan cheese. Add the eggs, heavy cream, parmesan, salt, and pepper to a bowl. Mix until completely combined.
Step 4
Heat the olive oil and butter in a large pan over medium heat. Pour in the egg mixture and reduce the heat to medium-low. Cook for 20 seconds without stirring. Stir with a wooden spoon, lifting and folding it from the bottom of the pan. Remove from the heat and let it sit for a while. Optionally, add some more salt or pepper to taste.
Step 5
Peel and slice the avocado. Spread some ketchup over each piece of bread and top with avocado. Add the scrambled eggs and serve immediately.
Ingredients
- Almond flour – 9 tbsp
- Baking powder – 1.5 tsp
- Salt – 0.25 tsp
- Sesame seeds – 1 tbsp
- Pumpkin seeds – 1 tbsp, whole pieces
- Egg – 3 medium
- Extra virgin olive oil – 3 tbsp
- Egg – 3 medium
- Heavy cream – 2 tbsp
- Parmesan cheese, fresh (hard) – 2 tbsp, shredded
- Salt – 0.25 tsp
- Black pepper – 0.13 tsp
- Extra virgin olive oil – 3 tbsp
- Butter – 1 tbsp
- Avocado, green skin – 0.5 cup, cut pieces
- No Sugar Added Tomato Ketchup – 2 tbsp