If you love huevos rancheros, you only need sacrifice the black beans and tortilla to get the same effect from this carb-friendly version of the classic Southwestern recipe. Enjoy a tasty and guilt-free breakfast or lunch thanks to this recipe that scores big with the ketogenic crowd.
Ingredients
4 eggs
1/3 cup shredded cheddar
1/3 cup avocado chunks
2 Tbs. olives, sliced
1/4 cup salsa
2 Tbs. sour cream
2 Tbs. fresh cilantro, finely chopped
Directions
First, poach the eggs. One easy method is to pour a shallow pool of water into a frying pan and bring to a quick boil. Crack the eggs in, then reduce heat to medium or medium-low. When eggs are cooked to your liking, turn off the heat and cover the pan. Bring to the sink, and use the pan cover to drain any remaining water that may be left.
Return to the stove, and add cheese and add olives. Heat on low, covered, until cheese melts to your liking. Transfer to plate. Top with salsa, avocado and sour cream. Delicious!
Yields 2 servings
Total Net Carbs: 7 grams per serving
