Low-carb Grilled Mushroom Sandwich with Spicy Egg Fry
Begin your day with lemony-spicy-guacamole stuffed in between grilled mushrooms and topped with a crisp fried egg with an oozing yolk.
Ingredients for 2 servings
- 3 pieces Portobello mushroom, average size
- 1 pieces Avocado
- 6 tsp Lime juice
- 1.5 tbsp Olive oil
- 3 pieces Eggs
- Dried chilli (1 pinch)
- Kosher Salt (1 pinch)
Nutrition
- Protein: 16% (21g / 0.7oz)
- Fat: 77% (44g / 1.6oz)
- Net carbs: 6% (8g / 0.3oz)
- KCal: 520
Instructions
- Prep the mushrooms by cleaning and removing large stems.
- Ready the grill by preheating it. Meanwhile, coat all the mushrooms with olive oil (1Tbsp) and salt. Grill the mushrooms (place top-side down) for 7-10 minutes till soft.
- Fry the eggs in a pan with olive oil (1Tbsp) over medium heat.
- In a mixing bowl, add the avocado (peeled & diced), lime juice, olive oil (½Tbsp), chili flakes, and a dash of salt! Make a chunky guacamole paste by mashing all the ingredients roughly!
- When assembling, make a sandwich by putting the guacamole evenly between 2 grilled mushrooms. Place a fried egg with some chili flake seasoning on top of each mushroom sandwich.