Keto Breakfast Sandwich
Have a metal round cookie cutter ready, or the ring from a mason jar? Perfect! 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 earthy flavors that make this perfect for any time of day, not just breakfast!
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Total Time: 10-15 minutes
- Yield: 1 Sandwich 1x
- Category: Breakfast
Scale
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
Instructions
- 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!
Notes
Face the crispy sides out, so that your egg is easier to hold. I also recommend a little salt and pepper added at the end for that extra punch.
Nutrition
- Serving Size: 1
- Calories: 524
- Fat: 46g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 23g
Keywords: Keto Breakfast Sandwich