Keto Hawaiian Breakfast: Tropical Coconut Crust Eggs with Avocado Salsa

Allergens

None

Ingredients

• 6 large eggs
• 1 cup shredded unsweetened coconut
• 3 tablespoons almond flour
• 2 tablespoons ground flaxseed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 lime, zested and juiced
• 1 tablespoon extra virgin olive oil

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a shallow dish, mix the shredded coconut, almond flour, ground flaxseed, salt, and black pepper.
3. Crack the eggs into individual ramekins or oven safe bowls.
4. Gently dip each egg into the coconut mixture, coating it evenly.
5. Place the coated eggs in a greased muffin tin or oven safe dish, creating a nest for each egg with the remaining coconut mixture.
6. Bake the eggs for 18 minutes or until the coconut crust is golden brown and the egg yolks are set.
7. While the eggs bake, prepare the avocado salsa by mixing the diced avocado, cherry tomatoes, red onion, cilantro, lime zest, lime juice, and olive oil in a bowl. Season with salt and pepper to taste.
8. Remove the baked eggs from the oven and let them cool for 2 minutes.
9. Carefully remove the eggs from the muffin tin or dish and place them on individual plates.
10. Top each egg with a generous scoop of avocado salsa and serve immediately.

Chef’s Insight

The secret to a perfect coconut crust lies in using unsweetened shredded coconut and ensuring the eggs are well-coated before baking.

Notes

This recipe is ideal for those following a ketogenic diet. It emphasizes healthy fats and low-carb ingredients while still offering an indulgent taste experience.