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Keto Chilli Egg and Guacamole Breakfast Stack
This keto
How to Make It
Step 1
Clean the mushrooms and discard or any large stems. Preheat the grill to high. Brush the mushrooms all over with 1 tablespoon of olive oil and season with a little salt. Arrange top side down under the grill for 7-10 minutes until cooked through and tender.
Step 2
Whilst the mushrooms are cooking, heat a tablespoon of olive oil in a frying pan over a medium heat. Add the eggs and fry until the yolk is cooked to taste.
Step 3
Whilst the eggs are frying, peel and diced the avocado and add to a mixing bowl with the lime juice, ½ tablespoon of olive oil, the chilli flakes and a pinch of salt. Mash together roughly to combine and form a chunky paste.
Step 4
To assemble the mushroom stacks, divide the guacamole evenly between the two mushrooms.
Step 5
Top each with a fried egg and for added spice, sprinkle extra chilli flakes over to serve.
Ingredients
- Olive Oil – 2-½ tablespoon
- Portabella Mushrooms, Raw – 2 each
- Egg Whole – 2 medium
- Hass Avocado – 1 each
- Red Chili Flakes by Sweet Tomatoes – ½ tsp
- Lime Juice Raw – ½ tablespoon
- Salt – ¼ teaspoon
