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Poached Egg and Guacamole Low Carb Breakfast
A spicy, southwestern flavored breakfast dish that is low in carbs and high in good fats.
Course
Breakfast, Brunch, Egg Fast/Breakfast
Cuisine
American - low -carb, Tex-Mex
Keyword
eggs, guacamole
Prep Time
10
minutes
minutes
Cook Time
1
minute
minute
Total Time
11
minutes
minutes
Servings
1
serving
Calories
259
kcal
Author
Katherine Peters
Ingredients
1
egg
2
tablespoons
salsa
1/2
avocado
2
tablespoons
ripe tomatoes
1
tablespoon
red onion
1
squeeze of lime
1/4
cup
fresh cilantro
2
tablespoons
jalapeno
Kosher salt to taste
Sprinkle of garlic salt
Pinch of cumin
Instructions
Spray the inside of a custard cup with nonstick spray.
Add 2 tablespoons of salsa.
Break the egg into the cup and cover with plastic wrap.
Microwave for 40 seconds.
Let stand while making guacamole.
Peel and dice the avocado.
Add diced tomatoes, onion, cilantro, and jalapeno.
Gently mix in the lime and seasonings.
Spoon onto a plate and carefully place the egg on top.
Add more salt as needed.
Nutrition
Calories:
259
kcal
|
Carbohydrates:
18
g
|
Protein:
9
g
|
Fat:
19
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
164
mg
|
Sodium:
300
mg
|
Potassium:
854
mg
|
Fiber:
9
g
|
Sugar:
5
g
|
Vitamin A:
1393
IU
|
Vitamin C:
61
mg
|
Calcium:
62
mg
|
Iron:
2
mg