Keto-Friendly Gourmet English Breakfast: A Symphony of Textures & Flavors

Allergens

Eggs, Dairy (in hollandaise sauce)

Ingredients

• 8 slices thick
• cut bacon
• 4 large eggs
• 1/2 cup cherry tomatoes, halved
• 2 cups spinach, fresh or frozen
• 1/2 cup mushrooms, sliced
• 1/2 cup keto hollandaise sauce (recipe below)
• 1/4 avocado, sliced
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat a large non stick skillet or griddle over medium heat.
2. Add bacon slices to the skillet and cook until crispy, turning occasionally. Remove from skillet and set aside.
3. In a separate small saucepan, heat olive oil over low medium heat. Add mushrooms and cook until golden brown, stirring frequently. Season with salt and pepper.
4. In another small saucepan, prepare keto hollandaise sauce according to the recipe below. Keep warm.
5. For the eggs, choose your preferred cooking method: poached, fried, or scrambled. Cook the eggs according to your preference.
6. To assemble the breakfast, place a bed of spinach on each plate. Add cooked eggs, bacon, tomatoes, sautéed mushrooms, and avocado slices. Drizzle with warm keto hollandaise sauce.
7. Serve immediately and enjoy!

Chef’s Insight

The key to a perfect English breakfast is balancing flavors and textures, from crispy bacon to creamy hollandaise sauce.

Notes

Adjust the recipe to your dietary needs, such as using a vegan hollandaise sauce.