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prep time
15 min
cook time
15 min
ready time
30 min
Keto Breakfast Hash with Egg
This hash is deliciously made up of diced eggplant and zucchini! Sauteed with salty butter and a dash of garlic powder, this breakfast is healthy and quick to pull together. Top it off with a sunnyside up egg and allow the runny yolk to drip! Feel free to add another egg to your meal if it fits your macros.
Net Carbs
3.8 g
Fiber
2.2 g
Total Carbs
6.1 g
Protein
7.9 g
Fats
17.2 g
206 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter, Salted
1 tablespoon
Eggplant, Raw
1 cup
Zucchini, Raw
1-½ cup
Coarse Kosher Salt by Morton
¼ tsp
Garlic Powder
¼ teaspoon
Butter, Salted
1 tablespoon
Raw Egg
2 large
Coarse Kosher Salt by Morton
¼ tsp
Black Pepper, Ground
¼ teaspoon
Recipe Steps
steps 6
30 min
Step 1
Dice the eggplant and zucchini into a small dice.Step 2
Add butter to a medium-sized nonstick saute pan over medium-high heat. Heat one tablespoon of butter until it is melted and starts to sizzle. Add in the vegetables and allow to cook without stirring them until the veggies start to brown, about 3-4 minutes.Step 3
Season the vegetables with ¼ teaspoon of kosher salt. Stir the veggies and allow to cook until vegetables are translucent and softened about 1-2 minutes. Remove vegetables to a plate, dividing into portions.Step 4
Add another tablespoon of butter to the already hot pan and then crack in the eggs. Season the eggs with 1/8 teaspoon of salt and ¼ teaspoon of pepper.Step 5
Cover the eggs with a lid, turn the heat down to low, and cook for 1-2 minutes until the whites are cooked and there is a thin white layer over the yolks. The yolks should still be runny on the inside.Step 6
Top each pile of cooked vegetables with an egg and serve hot!
Comments
Yancmom 4 years ago
The recipe says 2 eggs but the picture shows 3.
FabulousArugula253026 4 years ago
Recipe or ingredients say 1
Kulita 5 years ago
I cooked this exactly how the recipe calls and then made some adjustments for the 2nd time of cooking this. SUGGESTIONS: on a paper towel, lay out in 1 later the diced eggplant and zucchini and sprinkle salt of it so that the bitter water can escape the veggies for 30 min prior to cooking. Rance, then drain really well, followed by Using a paper towel to absorb any residual moisture. This allows the veggie hash to have a pleasant crispiness, instead of a wet softness with a slight bitter taste. Another suggestion is to save the last Tbsp of butter that is placed in the pan for the eggs. Instead use residual butter in the pan and save that last Tbsp of butter to melt on top of the eggs and onto the hash for extra richness once plated.
Krissycakes 5 years ago
Thanks for the suggestion! I’m just getting ready to make this! ❤️
Belinda 5 years ago
Good reminder, thanks!
Boulderbabe1 5 years ago
Yum. Didn't add salt, already in garlic mix. Added red pepper and a little leek because I didn't have eggplant.
Mlzem 5 years ago
This was pretty good. I didn’t have an eggplant so I just added more zucchini. I also added a bit of shredded cheese as well. I felt like it was a bit too salty for me. Next time I would only salt the veggies and not the egg.