“Keto Delight: A Sensory Journey Through Flavorful Dutch Breakfast Recipe for Advanced Chefs”
Discover a sophisticated and keto-friendly version of traditional Dutch breakfast in this sensory journey for advanced chefs. Featuring flavors, textures, and an elegant presentation that will transport you straight to the heart of Holland while staying true to your low-carb diet.
Allergens
Eggs, dairy (cheese)
Ingredients
- 4 large eggs
- 1 cup cooked bacon, diced
- 1 cup sautéed mushrooms
- 2 cups shredded Gouda cheese
- 4 slices Dutch rye bread, toasted (for non
- keto variation)
- 1/2 cup cherry tomatoes, halved
- 1 avocado, thinly sliced
- 1 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- Optional: 2 tablespoons butter for frying eggs
Instructions
- In a large skillet, cook the bacon until crispy. Remove from pan and set aside. Reserve 1 tablespoon of bacon grease in the skillet for sautéing mushrooms.
- Sauté the mushrooms in the reserved bacon grease until tender and slightly caramelized, then season with salt and pepper. Set aside.
- Fry or poach eggs to desired consistency, adding butter to the pan if needed. Season with salt and pepper.
- To plate, create a bed of sautéed mushrooms on each serving dish. Top with diced bacon, followed by shredded Gouda cheese.
- Place one egg atop the cheese, then garnish with cherry tomatoes and avocado slices. Sprinkle fresh parsley over the top.
- Serve immediately with toasted Dutch rye bread (optional).
Chef’s Insight
The contrasting textures and flavors create a sensory experience that is both indulgent and satisfying.
Notes
This dish is both keto and low-carb friendly.