Keto Malaysian Breakfast Feast: Coconut-Lime Egg Scramble with Satay Chicken Skewers and Spicy Mango Salsa

Allergens

None, except for tree nut allergy in satay sauce (peanut butter)

Ingredients

• 8 large eggs
• 1/2 cup full
• fat coconut milk
• 2 tbsp lime juice, freshly squeezed
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 4 oz chicken breast, boneless and skinless
• 3 tbsp satay sauce (peanut butter, soy sauce, coconut milk, and spices)
• 1 large ripe mango, diced
• 1 small red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1/4 tsp red pepper flakes
• 1/2 avocado, sliced (optional)
• 8 cherry tomatoes, halved (optional)

Instructions

1. In a bowl, whisk together eggs, coconut milk, lime juice, salt, and pepper. Set aside.
2. Preheat a non stick skillet over medium heat. Add the egg mixture and cook, stirring occasionally until scrambled to your desired consistency. Remove from heat and keep warm.
3. Cut chicken breast into 1 inch cubes. Thread onto skewers, leaving enough space for two skewers per person.
4. Preheat a grill or grill pan to medium high heat. Brush satay sauce onto the chicken and cook until cooked through, approximately 5 minutes on each side.
5. In a bowl, combine mango, red onion, cilantro, and red pepper flakes. Toss gently to mix.
6. To serve, divide egg scramble among four plates, followed by satay chicken skewers and a generous helping of spicy mango salsa. Garnish with avocado slices and cherry tomatoes if desired.

Chef’s Insight

To enhance the aroma, add a few drops of lemongrass essential oil to the satay sauce during cooking - For an extra touch, serve the dish on banana leaf plates or bowls

Notes

Be sure to use full-fat coconut milk for a keto-friendly dish - Adjust the spiciness of the mango salsa to your preference