This poached egg and guacamole low carb breakfast is probably my favorite. I am not a big fan of eggs. I’m also not a big fan of breakfast. In fact the toughest thing about low carbing for me is eating in the morning. If I don’t I end up caving to carbs later on in the day. I love cereal, I love oatmeal, and if I have to eat breakfast I really want it to be carbs.
There. I said it.
However, I do not want to have a butt the size of Alaska so carbs are out. It’s imperative that I find something that doesn’t just fill me up but handles my carb cravings. That usually feels impossible.
What I’ve found is that I am satisfied by Southwestern flavors and this has plenty. Rich avocado, fresh cilantro, spicy-sweet onion, earthy cumin… it’s all here. For me, it makes the egg palatable. I promise you, I could eat this every day.
There are a lot of faux carb type recipes when you start looking at low carb recipes. I have several of them here on my blog – from low carb raspberry thumbprint scones to low carb pound cake. Here’s the thing – it’s easy to get caught up in those “low carb” items but they really should only be eaten once in awhile not every day. Your every day stuff should be things like grilled chicken, poached eggs, broccoli…. at least for me. If I eat the faux carbs on a daily basis I am going to stall. Not just stall but I am going to gain weight. Be aware of that and stay as clean and unprocessed as possible.
The secret to this poached egg and guacamole dish is to use ripe avocados. They should have a little give when you squeeze gently. The more fresh and flavorful the ingredients are the better your food is going to taste. Guac is best eaten right after it’s made.
Poached Egg and Guacamole Low Carb Breakfast
- 1 egg
- 2 tablespoons salsa
- 1/2 avocado
- 2 tablespoons ripe tomatoes
- 1 tablespoon red onion
- 1 squeeze of lime
- 1/4 cup fresh cilantro
- 2 tablespoons jalapeno
- Kosher salt to taste
- Sprinkle of garlic salt
- Pinch of cumin
- Spray the inside of a custard cup with nonstick spray.
- Add 2 tablespoons of salsa.
- Break the egg into the cup and cover with plastic wrap.
- Microwave for 40 seconds.
- Let stand while making guacamole.
- Peel and dice the avocado.
- Add diced tomatoes, onion, cilantro, and jalapeno.
- Gently mix in the lime and seasonings.
- Spoon onto a plate and carefully place the egg on top.
- Add more salt as needed.
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