Keto Italian Breakfast Caprese Salad with Avocado Toast
Discover the perfect keto-friendly breakfast recipe that combines the flavors of a traditional Italian Caprese salad with creamy avocado toast. This low-carb, mouthwatering meal is easy to prepare and ideal for a sensory, cinematic dining experience.
Allergens
Eggs, Gluten (if using regular bread)
Ingredients
- 4 large eggs 2 cups fresh basil leaves 1 cup cherry tomatoes, halved 8 oz fresh mozzarella cheese, sliced 1 ripe avocado 2 slices of gluten
- free bread 2 tbsp olive oil Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (205°C).
- Place the gluten free bread on a baking sheet and drizzle with 1 tbsp of olive oil. Bake for 8 minutes or until golden brown, then set aside.
- Heat 1 tbsp of olive oil in a non stick pan over medium heat. Crack the eggs into the pan and cook them to your desired doneness. Season with salt and pepper.
- Assemble the Caprese salad by layering cherry tomatoes, fresh basil leaves, and sliced mozzarella cheese on a serving plate.
- Slice the ripe avocado and place it on top of the toasted gluten free bread.
- Top each piece of avocado toast with a cooked egg.
- Arrange the Caprese salad around the eggs and serve immediately.
Chef’s Insight
The combination of creamy avocado, tangy mozzarella, and fresh basil creates a harmonious flavor profile that complements the richness of the egg.
Notes
Feel free to adjust the seasonings to your preference.