Description
A quick and healthy Breakfast Eggs with Cauliflower Rice recipe that combines sautéed cauliflower rice with perfectly cooked eggs and creamy avocado slices. This low-carb, flavorful dish is ready in just 10 minutes, making it an excellent choice for a nutritious morning meal.
Ingredients
Scale
Ingredients
- 2 cups frozen cauliflower rice
- 2 large eggs
- ½ avocado, sliced
- 1 tablespoon olive oil
- Salt, to taste (recommended sea salt or Himalayan salt)
- Fresh cracked black pepper, to taste
- Red pepper flakes, to taste
Instructions
- Heat the cauliflower rice: Place the frozen cauliflower rice in a non-stick skillet over medium-high heat. Cook for 3 to 5 minutes, stirring occasionally, until the cauliflower rice is thawed and slightly tender but not mushy.
- Cook the eggs: Using a spatula, push the cooked cauliflower rice to one side of the skillet. Drizzle olive oil onto the empty side of the skillet and reduce the heat to medium. Once the oil is hot, crack the eggs directly into the oil. Cover the skillet with a lid and cook the eggs for 2 to 5 minutes, depending on your preferred yolk consistency (runny to fully set).
- Assemble and season: Carefully transfer the eggs and cauliflower rice onto a plate. Arrange the avocado slices alongside. Season the dish with salt, freshly cracked black pepper, and red pepper flakes to your liking. Serve immediately for the best taste and texture.
Notes
- Using frozen cauliflower rice helps save preparation time but ensure it’s properly thawed and stirred during cooking to avoid sogginess.
- You can substitute olive oil with avocado oil or another oil of your choice.
- Adjust cooking times of eggs based on personal preference, from runny to fully cooked yolks.
- Add fresh herbs like parsley or chives for extra flavor if desired.
