You can quickly make the bread in your microwave and toast it in a buttered skillet. Add mashed avocado and a fried egg, and you’ve got yourself a delicious and filling low-carb breakfast. My teenage kids tell me that avocado toast is the invention of millennials. Perhaps, but even midlife palettes find it quite delicious. However, I had to come up with a keto version before my husband and I could partake. For the bread, I use my trusted recipe for 90-second bread. It’s a super quick bread that you mix in a bowl and microwave for 90 seconds. After toasting it in a greased skillet, it’s delicious and can be used as the perfect low-carb base in this recipe.
Recipe Card
For the bread: Butter, whole milk, egg, salt, coconut flour, and baking powder (gluten-free if needed). If you object to using milk on the keto diet, you can use heavy cream instead. For the avocado mash: A ripe avocado, cilantro (or parsley), lemon juice, salt, pepper, and red pepper flakes. When it comes to avocados, I prefer the Haas variety. It’s creamier and less fibrous/watery than other varieties. Remaining ingredients: Butter for toasting the bread and frying the egg, and a large egg. You start by making the 90-second bread. You simply mix the ingredients in a square glass meal prep container and “bake” them in the microwave. Next, prepare the avocado. Mash it with cilantro, lemon juice, salt, pepper, and red pepper flakes. The last step is to assemble the toast. Top the toasted bread with the mashed avocado, add the egg on top, and serve. It’s a complete meal, so it doesn’t really need any sides. But if you serve it for dinner, you could add a simple salad such as arugula salad, cherry tomato salad, or creamy cucumber salad.
