Many Americans may not be familiar with English breakfasts, and their traditional mix of a variety of foods we don’t always associate with breakfast, such as toast or beans. This version, however, swaps out some of those more carbohydrate-laden items for keto favorites like avocado and spinach. Even better, it’s quick to make and offers variety in your breakfast options.
Start by greasing a large pan with the butter (or bacon fat if you prefer); add your sausage (links or patties) and bacon and cook 5-10 minutes, until cooked thoroughly. Remove from the pan and keep near heat to keep warm.
Next place the sliced mushrooms in the same fat, using the leftover fat and bits to help season, cooking 5-7 minutes, stirring frequently throughout, and adding salt and pepper to desired taste.
Meanwhile, prepare your eggs as you prefer, whether that be poached, fried, soft-boiled, hard-boiled, etc.
At the same time, cook your spinach in a large pan over medium heat for 1-2 minutes, until gently wilted.
Once all your pieces are done, serve on warmed plates with your avocado slices, seasoning with salt and pepper to your desired taste.
I love the flexibility of this recipe in how various pieces can be swapped out. Sometimes I prefer bacon; other times I want sausage (or even Mexican chorizo!). Sometimes I want spinach; other times I want Swiss chard or bok choy. The truth is, this recipe works best as a starter template; make changes as you see fit, according to your preferences.
Several saucepans, varied sizes
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