The perfect keto-friendly hash for a quick and easy breakfast. Filled with flavor and nutrients to start your day!
PREP TIME: 5 minutes
TOTAL TIME: 20 minutes
Serves: 4
INGREDIENTS
- 2 tablespoon olive oil
- 1/2 medium yellow onion
- 8 ounce halloumi cheese, diced
- 1 medium eggplant, diced
- 8 large egg
- 4 tablespoon butter, for frying
- 1/2 teaspoon worcestershire sauce
- Salt and pepper to taste
DIRECTIONS
- Measure out and prepare all ingredients.
- In a frying pan over medium heat, add the olive oil and onion. Saute until onion is soft.
- Add the eggplant and halloumi cheese to the pan and cook until everything is golden brown in color, stirring occasionally. Season with salt and pepper to taste. When finished, plate the hash and cover to keep warm.
- Cook the eggs how you like using the butter.
- Put the eggs over the eggplant hash. Serve with remaining butter from the pan and Worcestershire sauce. Season with additional salt and pepper if desired.
RECIPE AND IMAGE CREDIT: Craig Clark from ruled.me