You won’t believe how utterly divine this low-carb, creamy scrambled egg dish turns out—with buttery mushrooms and perfectly ripe avocado, it’s breakfast bliss in every bite!
My breakfast plate on the keto diet features eggs that are creamy and scrambled, enriched with heavy cream, and perfectly paired with sautéed mushrooms and sliced avocado. I love how the unsalted butter adds flavor to the dish.
I season it with salt and black pepper, and that’s it! High in fats and protein, this plate is a morning powerhouse.
Ingredients
- Eggs: High in protein; essential amino acids; aid in muscle repair.
- Heavy cream: Adds richness; healthy fats; low in carbs.
- Mushrooms: Rich in B vitamins; low-calorie; boosts immunity.
- Avocado: Heart-healthy fats; fiber-rich; supports digestion.
- Butter: Source of fat-soluble vitamins; adds flavor; keto-friendly.
Ingredient Quantities
- 3 large eggs
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 1 cup sliced mushrooms
- 1 medium avocado, sliced
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
How to Make this
1. Break the eggs into a dish and dump in the heavy cream. Use a whisk to beat the eggs and cream together until they’re as light, as frothy really, as you can manage.
2. Preheat a non-stick skillet over medium heat and add the butter to the pan to melt.
3. Sliced mushrooms should be added to the skillet and sautéed until they are golden brown and tender, about 5-7 minutes. They should be seasoned with a pinch of salt and pepper. Remove the mushrooms from the skillet and set them aside.
4. Lower the heat to a simmer and add the egg mixture to the same pan, stirring almost constantly with a spatula.
5. Carefully prepare the eggs by stirring them constantly while they cook. They should be removed from the heat before they are completely set. The eggs should be soft and creamy, yet cooked well enough so that they are safe to eat.
6. Take the eggs off the heat just before they are completely cooked. They will finish cooking to a creamy consistency with the residual heat.
7. Add salt and pepper to the scrambled eggs to taste.
8. Cut the avocado and place it on a plate with the mushrooms.
9. Present the creamy scrambled eggs next to the avocado and mushrooms.
10. If you want, you can top it with freshly chopped parsley. Then, dig in and relish in every low-carb, high-fat bite of this keto breakfast plate.
Equipment Needed
1. Mixing bowl or dish
2. Whisk
3. Non-stick skillet
4. Spatula
5. Knife
6. Cutting board
7. Measuring spoons
8. Plate
FAQ
- Can I make this recipe dairy-free?Yes, you can replace the heavy cream with coconut cream and the butter with your choice of plant-based butter.
- What kind of mushrooms work best in this dish?Common varieties, such as button or cremini mushrooms, are perfect, but feel free to use your favorite type or a mix for added flavor.
- How do I know when the scrambled eggs are cooked perfectly?Prepare the eggs over medium-low heat, and stir them gently until they form a creamy consistency and are barely set. At this point, they should still resemble a very soft scramble because they will continue to cook off the heat.
- Can I prepare this recipe in advance?For the best texture, make the eggs fresh. However, slicing the mushrooms and avocado can be done ahead of time.
- What can I use instead of parsley for garnish?Chives or scallions make a delicious alternative when used as a garnish.
- Is there a way to add more protein to this breakfast plate?Think about inserting bacon or sausage next to the eggs, or throwing in some cheese with the scrambled eggs.
Keto Breakfast Plate With Creamy Scrambled Eggs Mushrooms Avocado Recipe Substitutions and Variations
2 tablespoons of heavy cream can be replaced with 2 tablespoons of almond milk or coconut milk for a dairy-free alternative.
1 tablespoon unsalted butter can be substituted with 1 tablespoon of olive oil or ghee.
1 cup sliced mushrooms can be replaced with 1 cup of spinach or zucchini for a completely different texture and flavor profile.
1 medium avocado, sliced can be swapped with 1/2 cup of diced bell peppers to add a crunch and color contrast.
Fresh parsley can be replaced with fresh cilantro or chives, which will provide a different herby flavor.
Pro Tips
1. Creamy Texture: To achieve the creamiest scrambled eggs, beat the eggs and cream together thoroughly until completely homogenous. Try adding a touch of more cream or a splash of milk for an even silkier texture.
2. Even Cooking: Cook the scrambled eggs over low heat, gently stirring and folding them continuously. This helps to prevent overcooking and ensures they remain soft and creamy.
3. Mushroom Flavor Enhancement: Before cooking the mushrooms, consider adding a small pinch of garlic powder or a dash of soy sauce for added depth of flavor.
4. Ripeness of Avocado: Ensure the avocado is ripe but firm by checking its yield to gentle pressure while still having a slight firmness. This will help it hold its shape nicely alongside the scrambled eggs and mushrooms.
5. Serving Warm: Keep the sautéed mushrooms warm by tenting with foil while the eggs are cooking, ensuring all components of the dish are warm when served.
Keto Breakfast Plate With Creamy Scrambled Eggs Mushrooms Avocado Recipe
My favorite Keto Breakfast Plate With Creamy Scrambled Eggs Mushrooms Avocado Recipe
Equipment Needed:
1. Mixing bowl or dish
2. Whisk
3. Non-stick skillet
4. Spatula
5. Knife
6. Cutting board
7. Measuring spoons
8. Plate
Ingredients:
- 3 large eggs
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 1 cup sliced mushrooms
- 1 medium avocado, sliced
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions:
1. Break the eggs into a dish and dump in the heavy cream. Use a whisk to beat the eggs and cream together until they’re as light, as frothy really, as you can manage.
2. Preheat a non-stick skillet over medium heat and add the butter to the pan to melt.
3. Sliced mushrooms should be added to the skillet and sautéed until they are golden brown and tender, about 5-7 minutes. They should be seasoned with a pinch of salt and pepper. Remove the mushrooms from the skillet and set them aside.
4. Lower the heat to a simmer and add the egg mixture to the same pan, stirring almost constantly with a spatula.
5. Carefully prepare the eggs by stirring them constantly while they cook. They should be removed from the heat before they are completely set. The eggs should be soft and creamy, yet cooked well enough so that they are safe to eat.
6. Take the eggs off the heat just before they are completely cooked. They will finish cooking to a creamy consistency with the residual heat.
7. Add salt and pepper to the scrambled eggs to taste.
8. Cut the avocado and place it on a plate with the mushrooms.
9. Present the creamy scrambled eggs next to the avocado and mushrooms.
10. If you want, you can top it with freshly chopped parsley. Then, dig in and relish in every low-carb, high-fat bite of this keto breakfast plate.
