Basic Egg & Coffee Breakfast
Eggs any way with a keto coffee. Quick, easy, simple, go!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 1 plate
Ingredients
- 1 cup coffee or tea if you prefer
- 1 tbsp unsalted butter grass fed is best (kerrygold is a popular brand)
- 1 tbsp quality coconut oil or MCT oil
- 2 large eggs organic, free range
- 1 tbsp light tasting olive oil (not extra virgin)
Instructions
- Add the olive oil to a skillet over medium heat.
- While it's heating, brew a cup of your favorite coffee.
- Once the pan has heated, add eggs (whisk eggs beforehand for scrambled) to the skillet. Salt and pepper as needed. Cook until it's reached your desired consistency - remember, eggs will continue to cook once removed from heat, so be careful not to overcook them. Once you're satisfied, remove from pan and set aside.
- While eggs are cooling slightly, mix a cup of coffee with the butter and/or coconut/mct oil in a blender until frothy.
- Enjoy!
Chef's Notes
Chef's Notes
- Customization for Cholesterol: If you're trying to improve your cholesterol levels, consider making Collagen Nut Coffee instead, as it is made with a tablespoon of macadamia nut oil, which is shown to improve cholesterol counts.
- Customization for weight loss: If you want to reduce the caloric load on this recipe, use only one tablespoon of fat in your coffee, instead of two.
- If it take a few tries to get your eggs perfect, don't worry, that's normal. I like to take them off the heat and get them out of the skillet (dump them onto a plate) while they're still shiny and a little wet.
Nutrition Facts
Basic Egg & Coffee Breakfast
Amount Per Serving
Calories 507
Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 25g156%
Cholesterol 452mg151%
Sodium 168mg7%
Potassium 273mg8%
Carbohydrates 1g0%
Sugar 1g1%
Protein 15g30%
Vitamin A 967IU19%
Calcium 64mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.