Mexican-Style Eggs on Toast

Mexican-Style Eggs on Toast

Makes: 2 servings

Carbs per Serving: 4 grams

Protein per Serving: 12 grams

Fat per Serving: 13.5 grams


?         4 eggs

?         2 Tbsp mayonnaise

?         1 Tbsp grass-fed butter

?         ½avocado, pitted, peeled and sliced thinly

?         1 sprig cilantro, chopped

?         Tabasco Green Pepper Sauce

?         Sea salt

?         Freshly ground black pepper

?         4 slices Keto Breakfast Rolls



  • Whisk the eggs until foamy, then set aside.
  • Place a non-stick skillet over medium flame and heat through. Once hot, add the butter and swirl to melt.
  • Add the egg and cook on both sides until firm to a desired doneness. Set aside on a platter.
  • Warm the breakfast rolls for 5 to 8 seconds in a toaster oven or on a dry skillet, then set aside.
  • Spread the mayonnaise on one side of each breakfast roll, then divide the egg among the four servings.
  • Add the avocado slices, pepper sauce, salt, pepper, and cilantro. Best served warm.