Keto Sri Lankan Brunch: Coconut-Infused Egg Hoppers with Smoked Salmon & Avocado Salsa

Allergens

Eggs, Fish (Salmon)

Ingredients

• 4 cups desiccated coconut 2 cups water 6 large eggs 1 cup almond flour 1/4 teaspoon salt 1 tablespoon coconut oil 8 ounces smoked salmon, chopped 1 ripe avocado, diced 2 tablespoons lemon juice 1/4 cup fresh cilantro, finely chopped 1/2 teaspoon ground black pepper

Instructions

1. a. In a large bowl, mix together the desiccated coconut and water until well combined. Set aside for 5 minutes to allow the coconut to absorb the water. b. Preheat a non stick frying pan or hopper pan over medium heat. Add the coconut mixture and spread evenly across the surface of the pan. Cook for about 3 4 minutes until the bottom layer turns golden brown. c. In a separate bowl, whisk together the eggs, almond flour, and salt. Pour the egg mixture over the cooked coconut layer in the pan. Cook for another 2 3 minutes or until the egg mixture is set and the edges are slightly crispy. d. Carefully flip the hopper using a spatula, and cook for an additional 1 2 minutes on the other side. Remove from heat and let cool for a few minutes before slicing into wedges. e. In a small bowl, combine the chopped smoked salmon, avocado, lemon juice, cilantro, and ground black pepper to create the salsa. f. To serve, place 2 3 hopper wedges on each plate and top with a generous portion of the smoked salmon & avocado salsa.

Chef’s Insight

The combination of coconut-infused egg hoppers and smoked salmon & avocado salsa offers a unique fusion of flavors, making this dish perfect for any keto brunch.

Notes

This recipe is ideal for those following a keto diet and seeking a flavorful brunch option.