Take your breakfast to the next level with this keto breakfast with asparagus and soft boiled eggs. Simple yet incredibly delicious, this low carb breakfast is easy to make, vegetarian and naturally gluten-free, too.
This low carb version of the classic “boiled eggs and soldiers” includes crunchy asparagus instead of sliced bread and all the flavours of Dukkah. You can easily dip the asparagus in the runny egg yolk exactly as you would do with bread.
Asparagus is probably the first vegetable that comes to mind when you think about Spring. It’s a wonderful ingredient, easy to cook, versatile and rich in vitamins and minerals. Asparagus can be used in breakfast recipes, salads or one tray dinners mixed with other vegetables and meat/fish or a veggie alternative.
Dukkah is an Egyptian spice blend made with a mix of toasted nuts, seeds and spices. You can easily make it at home but you could also buy a ready-to-use mix available in many shops. The nuts, seeds or spices used to make Dukkah can be adjusted based on your preferences. A common combination includes blanched hazelnuts and a mix of seeds and spices. The result is fragrant and full of flavour. If you make it at home, you can also adapt the consistency according to your taste.
To make Dukkah for this keto breakfast, you need:
- blanched hazelnuts
- sesame seeds
- cumin seeds
- fennel seeds
- coriander seeds
All you have to do to make Dukkah is preparing the mix using a mortar, then toast all the ingredients in a preheated pan until fragrant. Keep an eye on the mix since it tends to burn easily.
In this low carb breakfast recipe, Dukkah is really helpful to get the most out of asparagus and eggs. You could also use savoury granola but Dukkah usually has a more fine consistency and it’s also more flavourful. To make this simple breakfast, you need:
- fresh asparagus
- eggs
- Dukkah
- olive oil
- salt
To make this keto breakfast with asparagus and soft boiled eggs, follow these steps:
- Prepare some Dukkah or opt for a store-bought mix. If you make it at home, you can toast the mix in the same pan you are going to use later on for the asparagus.
- Cook the asparagus in a preheated pan with 1 tablespoon of olive oil. Allow them to cook for approx. 4-5 minutes if you want to keep them crunchy.
- Prepare the soft boiled eggs in a pot: cook the eggs for 5 minutes to get a runny yolk.
- Assemble the breakfast plate with asparagus, 1 egg for each person, Dukkah and a pinch of salt.
Keto breakfast with asparagus and soft boiled eggs
Ingredients
- 220 g fresh asparagus
- 2 large eggs
- 1 tbsp olive oil
- a pinch of salt
Ingredients for Dukkah
- 4 g blanched hazelnuts
- 2 g sesame seeds
- fennel cumin and coriander seeds to taste
Instructions
- To make Dukkah: prepare the mix using a mortar, until you reach the desired consistency. Toast the mix in a preheated pan until fragrant. Keep an eye on the mix since it tends to burn easily.
- Cook the asparagus in a preheated pan with 1 tablespoon of olive oil. Allow them to cook for approx. 4-5 minutes if you want to keep them crunchy.
- Prepare the soft boiled eggs in a pot: cook the eggs for 5 minutes to get a runny yolk.
- Assemble the breakfast plate with asparagus, 1 egg for each person, Dukkah and a pinch of salt.
Notes
- You can use homemade or store-bought Dukkah. The ingredients listed above are enough to make Dukkah for 2 servings. Adjust the amount of spices according to your preferences.
- In this recipe, the vegetables are cooked in a pan but you can use boiled or blanched asparagus too.
Nutrition
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