Description
Grated Egg and Avocado Toast on Protein Mug Bread is a quick, delicious, and healthy breakfast option that combines creamy avocado with protein-packed eggs, all served on fluffy, low-carb mug bread.
Ingredients
Scale
- 2 large eggs (hard-boiled and grated)
- 1 ripe avocado
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 tablespoon chopped fresh chives (optional)
- 1/4 cup almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon baking powder
- 1 large egg (for mug bread)
- 1 tablespoon melted butter
- 1 tablespoon unsweetened almond milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- In a microwave-safe mug, combine almond flour, coconut flour, baking powder, garlic powder, and onion powder. Mix well.
- In a separate bowl, whisk together one large egg, melted butter, and unsweetened almond milk. Pour this mixture into the mug with the dry ingredients and stir until smooth.
- Microwave the mixture on high for about 1 to 1.5 minutes until set. Let it cool for a minute.
- Hard-boil the two large eggs by placing them in a pot, covering with water, bringing to a boil, then letting sit covered for 10-12 minutes. Cool under cold water, peel, and grate.
- Cut the ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Add mayonnaise, lemon juice, salt, and pepper. Mash until creamy.
- Slice the cooled mug bread in half, spread the avocado mixture on each half, and top with grated egg.
Notes
- Microwave power can vary; adjust cooking time as needed.
- Choose a ripe avocado for the best flavor.
- Allow the mug bread to cool for easier slicing.
- Prep Time: 5-7 minutes
- Cook Time: 1.5 minutes (plus 10-12 minutes for hard-boiling eggs)
- Category: Breakfast
- Method: Microwave
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 300-400mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 200mg
