Keto-Friendly Japanese Brunch Energizer

Allergens

Eggs

Ingredients

• 1 avocado, sliced
• 2 large eggs
• 4 cherry tomatoes, halved
• 1 cup mixed baby greens (spinach, arugula, kale)
• 1/4 cup edamame, shelled and cooked
• 1/4 cup cucumber, thinly sliced
• 1/2 tbsp sesame seeds, toasted
• 1/2 tbsp hemp seeds
• 1/2 tbsp extra virgin olive oil
• Sea salt and black pepper, to taste
• 1 tbsp rice vinegar

Instructions

1. Heat a non stick pan over medium heat. Add the eggs and cook until desired consistency is reached. Season with salt and pepper.
2. In a large salad bowl, combine mixed baby greens, edamame, cherry tomatoes, cucumber slices, avocado slices, and sesame seeds.
3. Drizzle with olive oil and rice vinegar. Toss gently to mix.
4. Top the salad with cooked eggs, hemp seeds, and a pinch of black pepper. Serve immediately.

Chef’s Insight

This dish is packed with nutrients that provide energy and keep you feeling full throughout the day. The combination of healthy fats from avocado and nuts, lean proteins from eggs and edamame, and fiber-rich greens make it perfect for a keto diet.

Notes

This dish can be easily customized to your preference by adding other keto-friendly ingredients such as smoked salmon or grilled chicken.