Ketogenic breakfast (Low carb, dairy and gluten free)

Serves: 1

Prep Time: 20 minutes


  • 5 x closed cup mushrooms
  • ½ tbs coconut oil
  • Large handful of spinach
  • ½ tsp chilli flakes
  • 1 garlic clove crushed
  • 1 x egg
  • 1 slice thick cut organic ham (try and get this from across the counter rather then in a packet as this will mean it won’t have any preservatives in it)
  • handful of baby plum tomatoes
  • 1 x avocado
  • Small handful of dill


Slice the mushrooms vertically. Place in a pan with the coconut oil on a medium heat and cook through. Make sure you wash the spinach thoroughly then add it in with the mushrooms. Once the spinach has wilted add in the garlic clove and chilli and cook for another 5 minutes.

Boil your egg for 5 minutes in a pan of boiling water. Drain the egg, then place it into a bowl of cold water and allow to cool.

Next assemble the rest of the dish. Place the ham on the plate and stack the chopped tomatoes and avocado in top, then place the spinach and mushroom mix on top of that. Remove the shell of the egg and place this on top of the rest of the dish, then sprinkle with chopped dill. Grind over some fresh pepper and drizzle with olive oil before serving.

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