Keto Aussie Avocado Smashed Eggs on Portobello “Toast”
Discover this mouthwatering, easy-to-prepare Keto Aussie Avocado Smashed Eggs on Portobello "Toast" recipe that combines the rich flavors of avocado and eggs atop tender Portobello mushrooms for a delicious brunch experience. Perfect for keto diets and those seeking high-fat, low-carb options.
Allergens
Eggs, Dairy (Feta cheese)
Ingredients
- 6 large Portobello mushroom caps
- 2 ripe avocados
- 6 large eggs
- 1/4 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, roughly chopped
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Clean the Portobello mushroom caps and remove the stems.
- In a medium bowl, mash avocados with a fork until smooth and creamy.
- Season mashed avocado with salt and pepper to taste.
- Place cleaned Portobello caps on a baking sheet lined with parchment paper.
- Spread a layer of mashed avocado evenly over each mushroom cap, then top with cherry tomatoes and a sprinkle of fresh basil leaves.
- Crack an egg into each Portobello cap, creating a nest for the egg to sit in.
- Bake in preheated oven for 12 15 minutes or until eggs are cooked to your desired level of doneness.
- Remove from oven and let cool for 5 minutes before topping with crumbled feta cheese.
Chef’s Insight
The key to perfect, creamy avocado is ensuring the avocados are ripe and mashing them until smooth.
Notes
This recipe is easy to prepare and suitable for a keto diet.