The Stewardessen Breakfast Club

For those who miss their avocado toasts in the morning.

When I started eating Keto, one thing I missed very much was bread; especially toast in the morning. I loved avocado and poached eggs on toast. On Keto I got plenty of eggs and avocado, but absolutely no toast. Later on I discovered various keto bread recipes, but in the beginning it was really difficult – until somebody suggested cauliflower hash browns!

Now the breakfast stack is one of my favourite Keto breakfasts, especially on a lazy Sunday morning, if ever I have one at home.

netC 3g, F 40g, P 32g

For the Cauliflower Hash Browns (makes 6):

2c riced cauliflower

1c grated cheddar

1 large egg

1/4 tsp onion powder

salt + pepper

Toppings (per stack):

1/2 avocado

lime juice, salt + pepper (to taste)

1 slice smoked salmon

1 medium egg

chopped chives

1 Make the hash browns: preheat the oven to 200°C, and coat a 6-mould pie pan with cooking oil (I like to use avocado oil from a spray bottle).

2 Mix the riced cauliflower with the grated cheddar, egg, and seasoning, and add evenly to the six moulds in your pie pan. Smooth down until they resemble little pan cakes.

3 Bake for 12 minutes, flip, and bake for another 5-8 minutes, until golden and slightly crispy at the edges. Allow them to cool down on a cooling rack or paper towel until set.

4 For the toppings, mash the avocado half, and mix with the lime juice, salt, and pepper. Poach the egg (I like to use those little poaching cups, as I can’t seem to actually poach an egg…).

5 Finally stack 2 hash browns, top with the mashed avocado, slice of smoked salmon, poached egg, and finally a pinch of chopped chives.

Now find a cosy spot and enjoy your decadent breakfast.

Bear in mind, if you change the toppings, your macros will change, too.

N.