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Breakfast Bacon and Egg Stacks

Breakfast Low Carb Bacon and Egg Stacks

 

Breakfast Low Carb Bacon and Egg Stacks

Breakfast Bacon and Egg Stacks

These breakfast stacks are a great low carb alternative to a bacon and egg sandwich.
Portobello mushrooms are topped with tangy guacamole, bacon and egg for the perfect weekend breakfast!
5 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 417 kcal

Ingredients
  

  • 3 tbsp extra virgin olive oil
  • 2 large portobello mushrooms caps (stalks removed)
  • 2 bacon rashers (strips)
  • 2 medium eggs
  • 2 cherry tomatoes roughly diced
  • 1 small avocado ripe
  • 1 tsp lime juice
  • ½ tbsp fresh coriander (cilantro) finely chopped
  • salt and pepper to season

Instructions
 

  • To prepare the guacamole, add the avocado to a mixing bowl along with the tomatoes, lime juice, coriander and a good pinch of salt and pepper. Roughly mash together with a fork to combine and set aside.
  • Brush the mushroom caps all over with a little olive oil and season with a little salt and pepper.
  • Preheat a grill to high and arrange the mushrooms top side down on a grill tray. Cook for 6-7 minutes or until the mushrooms are cooked through and tender.
  • While the mushrooms are cooking, heat a tablespoon of olive oil in a frying pan and cook the bacon through until just crisp.
  • Heat the remaining olive oil in a second pan and cook the eggs to preference.
  • To assemble the breakfast stacks, arrange the cooked mushrooms top side down and divide the guacamole between the two.
  • Top the guacamole layer with a slice of bacon and then the fried egg. Serve immediately.
Keyword Bacon, Egg, low carb breakfast

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