Keto Breakfast Sandwich with Garlic Aioli and Avocado

Name: Keto Breakfast Sandwich
Prep time: 5 min
Cook time: PT-479520H5M31S
Total time: PT-479520H5M31S
Ingredients: 1 tbsp ghee or butter; 2 large eggs; 1 slice Gouda cheese (Cheddar also works); 1 slice of bacon (cooked); 2 thin slices avocado; ¼ cup arugula; 1 tsp garlic aioli; Salt & pepper

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The best breakfast sandwich I ever had was at a small cafe in Elko, NV as we were driving to California from Massachusetts. I’m never very good at keto on a road trip, I want to take in every sight, sound, and taste when we’re on the road (shame, shame, I know). So I remember it on a buttery croissant, but the avocado and garlic aioli changed my breakfast sandwich game forever, and when I got home I knew I needed to recreate this combo for myself.

Garlic aioli can be bought at the grocery store, but you can quickly make enough for a few egg sandwiches by grating a garlic clove into 1/4 cup of mayonnaise, with a pinch of salt and pepper, and lemon juice to taste.

For the breakfast sandwich, have a metal round cookie cutter ready, or the ring from a mason jar. If you want to emulate firm round eggs from the golden arches, you’re going to need it! Instead of English muffins, or making fake muffins, you’ll be using these two eggs to create the perfect top and bottom for the ultimate fillings. The arugula and garlic aioli add the kick that make this keto breakfast sandwich perfect for any time of day, not just breakfast!

And if you’re scrolling, thinking “yoooooo is that sexy hashbrown keto too?” The answer is yes, and the recipe is here.

Keto Breakfast Sandwich Recipe with Garlic Aioli and Avocado

Servings: 1

Prep Time: 5 minutes | Cooking Time: 5-10 minutes | Total Time: 10-15 minutes

Ingredients:

1 tbsp ghee or butter
2 large eggs
1 slice Gouda cheese (Cheddar also works)
1 slice of bacon (cooked)
2 thin slices avocado
¼ cup arugula
1 tsp garlic aioli (recipe above)
Salt & pepper

Steps:

Grease your rings with butter or olive oil, so that your egg doesn’t stick to it when you try to remove it later.
Preheat your skillet to medium using 1 tbsp ghee or butter.
Place rings down, and crack one egg into each. Sprinkle with a pinch of salt and pepper on each. Cover to cook all the way through more quickly. Yolks should not be runny.
Remove from rings, and sear one last time on both sides, about 30 seconds each. Place cheese on one egg and cover, until it melts.
Now begin plating, starting with your naked egg, folded bacon, avocado, arugula, and garlic aioli. Top with your second egg, cheese facing down, and enjoy!

Tip: Face the eggs crispy sides out, so that your breakfast sandwich is easier to hold. I also recommend a little salt and pepper added at the end for that extra punch.