My Favourite Low-Carb Breakfast |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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This is so filling and delicious, and only takes me 5-10 minutes to whip up in the morning. Ingredients:
2 free-range eggs |
2 thick slices eggplants |
5 mushrooms, thinly sliced |
1/4 teaspoon olive oil |
salt and pepper |
italian herb seasoning |
1/2 small avocado |
Directions:
1. Put the eggs on to boil in a small saucepan for 5 minutes while you do the vegies.
2. Add the oil to a frying pan and put in the eggplant and mushrooms. Stir the mushrooms frequently but flip the eggplant only once during cooking.
3. When eggplant is brown on both sides and the mushrooms are soft take the eggs out of the water, cut the tops off and plate along with the vegies and avocado. Season and enjoy with a cup of coffee!
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