Keto Coconut Poached Eggs With Avocado Recipe

About this recipe

A creamy and flavorful keto-friendly dinner featuring poached eggs in spiced coconut milk, served atop avocado and garnished with fresh sprouts. Perfect for those seeking a low-carb, satisfying meal.

Ingredients

• 120 g Avocado - Tanzania
• 2 - 3 pcs Gondhoraj Lime
• 100 g Garlic - Single Clove
• 6 pcs Licious Brown Eggs
• 400 Ml Kara Coconut Cream
• 60G Primi Piatti Red Chilli Flakes
• 250 g Zucchini Green
• - Beans Sprouts-100Gms
• 1 pack (1 kg) Annapurna Iodized Crystal Salt | Kal Uppu
• 75 g On1Y Whole Black Pepper

Instructions

1. 1. Cut 1 avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the juice of 1/2 lime and 1 minced clove of garlic. Mash with a fork until smooth and set aside.
2. 2. In a small saucepan, pour 1 can of coconut cream and heat over medium heat. Whisk in 1 teaspoon of red chilli flakes until fully combined.
3. 3. When the coconut cream reaches 180°F, create a gentle whirlpool by stirring the liquid clockwise with a spoon. Crack 1 egg into a small bowl, then carefully slide it into the center of the whirlpool. Stir gently around the edges for 10-15 seconds to help the egg set. Cook for 4 minutes and 30 seconds, then remove the egg with a slotted spoon and place it on a plate. Repeat with the second egg.
4. 4. Spread the mashed avocado mixture evenly over 2 slices of zucchini.
5. 5. Place the poached eggs on top of the avocado toast. Garnish with 1 tablespoon of fresh sprouts and sprinkle with a pinch of salt and pepper. Serve immediately.