Keto Guacamole Egg Stacks

It’s early, my favourite time of the day in the summer. The sun is up, the birds are singing their variety of morning songs and I’ve already been out in the garden for an hour or so, hoping to beat the heat that is expected later in the day.

But now I’m hungry!

Since I had some leftover cooked cauliflower rice in my fridge I knew exactly what to make for today’s breakfast, low carb and keto guacamole egg stacks. Yum! This is about as close to an egg on toast as I get these days and in my opinion it’s a much healthier alternative. 

This recipe is hard to even call a recipe since I don’t measure anything. I add an egg to whatever amount of cauli-rice I have leftover, perhaps adjusting the amount of egg if it is more or less than about 1 Cup*. I have been known to just add one egg white if its a small amount, adding the additional yolk to my fried egg. Mmmm, runny yolks on ‘toast’.

The guacamole is a super simple version, just mash half an avocado with a bit of salt and pepper and a pinch of dried chili pepper. No recipe required. 

Throw a few slices of bacon on the side and you’ve got yourself a really tasty, almost diner-like, breakfast.

Now, back to the garden.

* Note – 1 Cup of rice will make two ‘toasts’, eat one today and repeat all steps again tomorrow 🙂

Keto Guacamole Egg Stacks

Cuisine: Ketogenic

Prep Time: 4 minutes

Cook Time: 5 minutes

Total Time: 9 minutes

Servings: 1 people

Author: Mia Staysko

An easy to make low carb breakfast that resembles eggs on toast, without the toast of course!

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Ingredients

• 1 Cup leftover cooked cauliflower rice
• 2 eggs
• 1/2 ripe avocado
• salt and pepper to taste
• 1 pinch dried red pepper flakes or chili powder

Instructions

1. Mix 1 egg into 1 Cup cooked cauliflower rice. If you have more or less rice you can adjust this quantity to make a wet but not runny mixture. You want it to hold together but not be runny. 1 Cup of rice will make 2 egg-sized toasts.

   Heat a bit of butter, ghee or oil in a small pan. Once hot add half of the cauliflower/egg mix, spreading into a 4" circle. Cook until beginning to firm up, then flip, much like a pancake.

   Remove to plate and add second egg to the pan, frying to your desired doneness.

   Mash avocado with a bit of salt and pepper and chili flakes to taste. Spread over cauli-toast. Top with fried egg.

   
   

Recipe Notes

If I only have a small amount of cauli-rice I sometimes use just the white of the first egg, adding the yolk to the second egg for frying.