Keto Chinese Brunch: Creamy Shiitake Mushroom Scramble with Crispy Bacon

Allergens

None

Ingredients

• 4 large eggs
• 1 cup shiitake mushrooms, sliced
• 2 strips bacon
• 2 tbsp heavy cream
• 1 tbsp green onions, chopped
• 1 tbsp butter
• Salt and pepper, to taste

Instructions

1. In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper. Set aside.
2. Cook the bacon in a large skillet over medium heat until crispy. Remove from pan and set aside.
3. In the same skillet, add the butter and sliced shiitake mushrooms. Sauté for 4 5 minutes or until tender and slightly golden.
4. Add the egg mixture to the skillet with the sautéed mushrooms. Cook, stirring frequently, until the eggs are fully cooked and creamy.
5. Fold in the chopped green onions and crumble the bacon into the scramble. Cook for another minute.
6. Serve immediately, garnished with additional green onions if desired.

Chef’s Insight

The combination of creamy scrambled eggs, savory shiitake mushrooms, and crispy bacon creates a perfect balance of flavors and textures that will satisfy your taste buds while staying keto-friendly.

Notes

Ensure to cook the shiitake mushrooms until they are tender and slightly golden for optimal flavor. Adjust seasonings to personal preference.