Keto-Friendly Japanese Breakfast: A Wholesome and Satisfying Start to Your Day

Allergens

Eggs - Pork - Mushrooms

Ingredients

• 6 large eggs
• 200g pork belly, thinly sliced
• 100g shiitake mushrooms, sliced
• 150g cherry tomatoes, halved
• 1 avocado, sliced
• 3 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a non stick skillet, cook the pork belly slices over medium heat until crispy and golden brown. Remove from pan and set aside.
2. In the same skillet, add 2 tbsp of olive oil and cook the shiitake mushrooms until tender and slightly golden. Season with salt and pepper, to taste. Remove from pan and set aside.
3. In another non stick skillet, fry the eggs to your desired preference (over easy, over hard, or sunnyside up).
4. Arrange cooked pork belly, mushrooms, cherry tomatoes, and avocado slices on a serving plate, making sure each ingredient is evenly distributed among the six portions.
5. Place the fried eggs on top of the arranged ingredients, seasoning them with salt and pepper as needed.
6. Garnish with fresh parsley before serving.

Chef’s Insight

The combination of flavors and textures in this keto-friendly Japanese breakfast creates a satisfying and delicious meal that won't leave you feeling deprived.

Notes

To further adapt this recipe to a keto diet, feel free to add more vegetables like spinach or bell peppers.