Prep 10 mins
Cook 0 mins
This is so filling and delicious, and only takes me 5-10 minutes to whip up in the morning.
Make and share this My Favourite Low-Carb Breakfast recipe from Food.com.
- 2 free-range eggs
- 2 thick slices eggplants
- 5 mushrooms, thinly sliced
- 1.23 ml olive oil
- salt and pepper
- Italian herb seasoning
- 1 small avocado
- Put the eggs on to boil in a small saucepan for 5 minutes while you do the vegies.
- 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.
- 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!