Keto Italian Breakfast: Spinach and Mushroom Stuffed Avocado Boats with Bacon and Poached Eggs

Indulge in this scrumptious and photogenic Keto Italian Breakfast, featuring Spinach and Mushroom Stuffed Avocado Boats topped with crispy bacon, poached eggs, and a sprinkle of fresh parsley. Easy to make and packed with flavor, this low-carb recipe is perfect for a wholesome start to the day or a visually stunning brunch. Experience a fusion of Italian flavors with the keto diet's emphasis on healthy fats and protein.

Time: Prep: 10 minutes - Cook: 20 minutes - Total: 30 minutes

Servings: 4

Difficulty: Easy

Cuisine: Italian, Keto

Allergens

Eggs, Dairy (Optional)

Ingredients

1. 4 large ripe avocados, halved and pitted 2. 1 cup fresh spinach, chopped 3. 1 cup mushrooms, finely chopped 4. 8 slices of bacon, cooked and crumbled 5. 4 large eggs 6. 1/2 cup fresh parsley, chopped 7. Salt and pepper, to taste 8. Olive oil, for cooking

Instructions

In a pan, heat olive oil over medium heat. Sauté spinach and mushrooms until they are softened and fragrant. Season with salt and pepper. Remove from heat and set aside.
Carefully scoop out the avocado flesh, leaving a thin layer to act as a shell. Reserve the scooped out flesh for another use or mash it into guacamole.
Fill each avocado boat with the sautéed spinach and mushroom mixture.
Arrange the bacon slices on top of the spinach and mushroom filling.
In a separate pan, bring water to a gentle simmer for poaching eggs. Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for 3 4 minutes until the whites are set but yolks remain soft. Use a slotted spoon to remove and place on top of the bacon.
Sprinkle with fresh parsley and serve immediately.

Chef’s Insight

1. The key to perfect poached eggs is fresh, cold water and gentle heat. Avoid boiling water as it may cause the egg whites to spread too much. 2. When scooping out the avocado flesh, save the pit to use as a bowl for added flair in presentation.

Notes

1. For a more visually appealing presentation, garnish with fresh herbs like chives or basil.

Substitutions

1. Replace bacon with turkey bacon for a leaner option. 2. Use cherry tomatoes or sundried tomatoes instead of mushrooms for added flavor. 3. Substitute the poached eggs with fried or scrambled eggs if preferred.

Alternative Preparations

1. Stuffed avocado boats can be prepared ahead and kept in the refrigerator until ready to assemble and serve. 2. Add a dollop of keto-friendly yogurt, cream cheese, or cottage cheese for added creaminess.

Alternative Methods

1. Instead of poaching, fry or scramble the eggs according to your preference.

Best Storage Practice

1. Store leftover cooked bacon in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Shelf Life

1. Fresh spinach and mushrooms can be stored in the refrigerator for up to 5 days. 2. Cooked bacon can be stored in the refrigerator for up to 7 days or frozen for up to 1 month. 3. Poached eggs can be stored in an airtight container in the refrigerator for up to 4 days.

Plating Tips

1. Arrange the stuffed avocado boats on a white or light-colored plate to showcase the vibrant colors and textures. 2. Use a spoon or spatula to create swirls or ripples in the spinach and mushroom mixture for added visual appeal. 3. Position the poached eggs carefully to avoid breaking the yolks.

Nutrition Facts

(Per Serving) - Calories: 400 kcal - Fat: 32g - Carbohydrates: 15g - Protein: 20g - Sodium: 670mg - Fiber: 8g - Sugar: 2g