Classic Keto Breakast

Classic Keto Breakfast

Posted by Kim McCosker on

Classic Keto Breakfast

Serves 2 serves


  • 4 slices rindless bacon
  • 4 medium eggs
  • 6 cherry tomatoes
  • 1 small avocado


  • Into a non-stick frying pan over a medium high heat, cook the bacon until golden brown and crispy, 5 to 6 minutes.
  • Halfway through, add the tomatoes and sauté.
  • Remove from pan to absorbent paper.
  • In a bowl, whisk the eggs vigorously. Whisking not only scrambles eggs, but it adds air and volume for fluffy eggs. Add a splash of water to the eggs and season. The water, when heated on the stove, creates a steaming effect and aids in fluffier eggs; continue to whisk well.
  • Into the bacon drippings, and over a medium low heat, pour the egg mixture.
  • Sit for 1 to 2 minutes, or until the bottom starts to set.
  • Stir with a spatula, lifting and folding the eggs over themselves.
  • Let it sit for another 10 seconds then stir and fold again.
  • Repeat until the eggs are softly set and slightly runny in places.
  • Remove from the heat and leave for a moment to finish cooking.
  • Serve on a plate with crispy bacon, sautéed tomatoes and sliced avocado.
Nutrition Facts
Classic Keto Breakfast
Amount Per Serving
Calories 300 Calories from Fat 200
% Daily Value*
Fat 22.2g34%
Saturated Fat 5.3g33%
Sodium 1233.7mg54%
Carbohydrates 2.8g1%
Fibre 4.1g17%
Sugar 2.3g3%
Protein 20.3g
Kilojoules 1254.1kJ14%
* Percentage based on 2000 calorie diet daily value.

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