Malaysian Keto Breakfast: Coconut-Lime Scrambled Eggs with Spicy Avocado Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large eggs 1/2 cup coconut milk 2 tbsp lime juice 1 tsp sea salt, divided 1/2 tsp black pepper, divided 2 ripe avocados, peeled and diced 1/4 cup diced red onion 1/4 cup chopped fresh cilantro 1 tbsp sambal oelek (Indonesian chili paste) or to taste 2 tbsp olive oil 1/2 cup cherry tomatoes, halved 1/2 cup thinly sliced red bell pepper Optional: fresh cilantro leaves for garnish

Instructions

1. In a medium bowl, whisk together eggs, coconut milk, lime juice, 3/4 tsp salt, and 1/4 tsp black pepper until well combined. Set aside.
2. In another bowl, combine diced avocado, red onion, cilantro, sambal oelek, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Mix well and set aside.
3. Heat olive oil in a non stick skillet over medium heat. Pour the egg mixture into the skillet and gently stir with a rubber spatula until the eggs are cooked to your desired level of doneness, about 4 5 minutes. Remove from heat.
4. To serve, divide the scrambled eggs evenly among four plates. Top each portion with cherry tomatoes and red bell pepper. Spoon the spicy avocado salsa over the top, and garnish with fresh cilantro leaves if desired.

Chef’s Insight

The combination of coconut milk and lime juice in the eggs gives them a unique flavor that complements the spicy avocado salsa.

Notes

Feel free to adjust the spiciness of the salsa according to your preference.