When you’re on a low carb or Keto diet sometimes you need some inspiration, right? This low carb breakfast recipe is healthy and tasty, you can also enjoy it for lunch, too.
Great for when you’re relaxing at home at the weekend, or have some time in the morning.
The good thing is, you can easily transport this low carb recipe to and from work in a plastic container with take-along personal cooler and cold packs. Heat up in the microwave.
You want to make this fresh, each time.
Enjoy it with or without the lemon garlic sauce.
Add a side of avocado slices before serving.
Low Carb Breakfast Recipe – Poached Eggs, Asparagus & Avocado
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Low Carb Breakfast Recipe - Poached Eggs, Asparagus & Avocado
Servings: 1
Ingredients
- 2 Tbs. butter
- 10 medium asparagus spears trimmed
- 2 cups hot water
- 1 tsp. fresh lemon juice
- 2 large eggs
- 2 Tbsp. Lemon Garlic Sauce see below for recipe
- Freshly ground black pepper optional
- 1 ripe avocado sliced just before serving
Instructions
- Heat butter in medium nonstick skillet over medium heat. Add asparagus; cook for 5 to 8 minutes, turning occasionally, or until tender-crisp. Set aside.
- Bring water to a boil in medium saucepan over medium-high heat. Add
- lemon juice; reduce heat to maintain a gentle boil.
- Place one egg into a small glass bowl. Hold bowl close to the water’s surface and slip the egg into the water, repeat with remaining egg; cook for about 3 to 4 minutes, or until whites are completely set. Gently lift eggs out of water.
- Place 10 asparagus spears on a plate and top with 2 eggs, add 1 Tbsp. Lemon Garlic Sauce (optional). Slice the avocado and arrange on the plate beside eggs.
- Serve immediately.
