Start your day with a nourishing, energising keto breakfast plate featuring perfectly cooked eggs, creamy avocado, and crispy bacon. This classic combination delivers a satisfying balance of protein and healthy fats, keeping you full and focused all morning.
Eggs are a keto staple, providing high-quality protein and essential nutrients. Paired with ripe avocado, you get a dose of heart-healthy monounsaturated fats and fibre, while bacon adds a savoury crunch that elevates the whole plate. This breakfast is quick to prepare and requires minimal ingredients, making it ideal for busy mornings or leisurely weekend brunches.
Simply pan-fry the bacon until crisp, then use the same pan to cook your eggs to your preferred doneness. Slice the avocado just before serving to preserve its vibrant colour and freshness. In under 15 minutes, you’ll have a visually appealing, restaurant-worthy breakfast that fits perfectly into your low-carb lifestyle.
At a glance
- Time: 15 minutes
- Difficulty: Easy
- Servings: 2
- Cost: Affordable
Macros (per serving)
- Protein: 22 g
- Fat: 32 g
- Carbs: 4 g
- Energy: 390 kcal
Ingredients
- 4 large Eggs (Free-range preferred)
- 1 large Avocado (Ripe but firm)
- 4 rashers Streaky bacon (Unsmoked or smoked)
- 1 tbsp Olive oil (For frying)
- to taste Sea salt
- to taste Black pepper (Freshly ground)
- 1 tbsp Chives (Finely chopped, optional)
Equipment Needed
- Non-stick frying pan
- Sharp knife
- Chopping board
- Spatula
- Serving plates
Steps
- Heat a non-stick frying pan over medium heat. Add the bacon rashers and cook for 3–4 minutes per side until golden and crisp. Transfer to a plate lined with kitchen paper.
- Wipe out excess fat from the pan, leaving a thin layer. Add olive oil and heat gently.
- Crack the eggs into the pan. Fry for 2–3 minutes until the whites are set and the yolks are still runny, or cook to your preferred doneness. Season with sea salt and black pepper.
- While the eggs cook, halve the avocado, remove the stone, and slice the flesh. Fan the slices onto each serving plate.
- Arrange the crispy bacon and cooked eggs alongside the avocado.
- Sprinkle chopped chives over the eggs and avocado for a fresh finish.
- Serve immediately while hot.
Allergens & Swaps
Allergens:
Recipe contains: eggs
Potential swaps:
- Bacon → Turkey bacon — For a lower-fat option
- Eggs → Tofu scramble — For an egg-free, vegan alternative
- Olive oil → Butter — For a richer flavour (contains dairy)
Serving Ideas
- With a cup of black coffee – classic and energising.
- Alongside a handful of rocket leaves – adds freshness and fibre.
- Topped with a sprinkle of chilli flakes – for a spicy kick.
Additional Info
Chefs Tips
- Use a ripe but firm avocado for the best texture.
- Cook eggs on a gentle heat to avoid tough whites.
- Pat bacon dry after cooking for extra crispiness.
Variations
- Add sautéed mushrooms or spinach for extra veg.
- Swap bacon for smoked salmon for a pescatarian twist.
- Top with feta cheese for a Mediterranean flavour (contains dairy).
Troubleshooting
- Eggs sticking to the pan: Ensure the pan is non-stick and well-oiled.
- Bacon not crisping: Increase heat slightly and cook in a single layer.
- Avocado browning: Slice just before serving or brush with lemon juice.
Storage & Reheating
Best served fresh, but cooked bacon can be stored.
- Fridge: up to 3 days
- Freezer: up to 1 months
- Reheat: Reheat bacon in a hot pan or microwave. Eggs and avocado should be prepared fresh.
Ingredient Spotlight
Eggs: A keto staple, eggs provide high-quality protein, healthy fats, and essential vitamins.
Avocado: Rich in monounsaturated fats and fibre, avocado adds creaminess and keeps you full.
Bacon: Choose high-quality, minimally processed bacon for the best flavour and keto macros.
FAQs
Can I make this breakfast plate ahead of time?
It's best enjoyed fresh, but you can cook the bacon in advance and reheat it. Slice the avocado and cook the eggs just before serving for optimal taste and texture.
What type of bacon is best for keto?
Streaky bacon is ideal due to its higher fat content, but you can use back bacon or turkey bacon if preferred.
How do I keep avocado from browning?
Slice the avocado just before serving. If prepping ahead, brush with lemon juice and cover tightly to slow browning.
Can I use a different oil for frying?
Yes, you can use butter, coconut oil, or ghee for frying the eggs if you prefer.
Is this breakfast suitable for meal prep?
You can batch-cook bacon and store it in the fridge, but eggs and avocado are best prepared fresh for the best flavour and texture.
Breakfast Plate with Eggs, Avocado & Crispy Bacon
Ingredients
- 4 large Eggs (Free-range preferred)
- 1 large Avocado (Ripe but firm)
- 4 rashers Streaky bacon (Unsmoked or smoked)
- 1 tbsp Olive oil (For frying)
- to taste Sea salt
- to taste Black pepper (Freshly ground)
- 1 tbsp Chives (Finely chopped, optional)
Instructions
- Heat a non-stick frying pan over medium heat. Add the bacon rashers and cook for 3–4 minutes per side until golden and crisp. Transfer to a plate lined with kitchen paper.
- Wipe out excess fat from the pan, leaving a thin layer. Add olive oil and heat gently.
- Crack the eggs into the pan. Fry for 2–3 minutes until the whites are set and the yolks are still runny, or cook to your preferred doneness. Season with sea salt and black pepper.
- While the eggs cook, halve the avocado, remove the stone, and slice the flesh. Fan the slices onto each serving plate.
- Arrange the crispy bacon and cooked eggs alongside the avocado.
- Sprinkle chopped chives over the eggs and avocado for a fresh finish.
- Serve immediately while hot.
Allergens & Swaps
Allergens: eggs
- Bacon → Turkey bacon — For a lower-fat option
- Eggs → Tofu scramble — For an egg-free, vegan alternative
- Olive oil → Butter — For a richer flavour (contains dairy)
Nutrition (per serving)
- Protein: 22 g
- Fat: 32 g
- Carbs: 4 g
- Energy: 390 kcal
