Cauliflower Breakfast Bowl

Ingredients

Instructions

1. 1

   Prep everything first for speed: rice the cauliflower if needed, zest and juice the lime, slice the spring onion, and halve, pit, and slice the avocado. Pat the bacon dry so it browns faster.

2. 2

   Heat a large frying pan over medium heat and cook the bacon until crisp and deeply golden, 4-6 minutes, turning as needed. Transfer to a plate, leaving about 1 tablespoon of rendered fat in the pan for extra flavor.

3. 3

   Add the olive oil if the pan looks dry, then add the riced cauliflower, salt, and black pepper. Stir-fry over medium-high heat for 3-4 minutes until the cauliflower is tender but not wet. Keep it moving so excess moisture evaporates rather than steams. Stir in the lime zest and lime juice at the end, then divide between 2 bowls.

4. 4

   In the same pan, fry the eggs to your liking over medium heat, about 2-3 minutes for set whites and runny yolks. If needed, add a small spoonful of bacon fat from the pan to prevent sticking. The eggs are ready when the whites are fully opaque.

5. 5

   Crumble or chop the bacon. Top each bowl of cauliflower rice with avocado slices, one fried egg, bacon, spring onion, and hot sauce. Serve immediately while the eggs are hot and the cauliflower is fluffy.

Nutrition per serving

Notes

• •For the fastest version, use pre-riced cauliflower from the produce or freezer section; thaw frozen cauliflower rice briefly and cook until dry.
• •If you want a richer bowl, drizzle with a little extra olive oil or add a spoonful of mayonnaise, but this will increase calories.
• •Choose a low-sugar hot sauce to keep the bowl keto-friendly.
• •A squeeze of extra lime at the table brightens the fatty bacon and avocado nicely.

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