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When King King carbohydrates in terms of easy breakfast options, find fillingbreakfast who adjust aKeto diet Can be quite difficult, that's why this recipe of the Keto eggs is the ideal plate to feel fully and ready for your day! It is full of protein and healthy nutrients that would be satisfied until you have lunch - even beyond!

Here's how to make this recipe of Keto eggs with pork sausages and jumped green.

Nutrition:411 calories, 30 g of grease (12 g saturated), 670 mg of sodium, 0 g of fiber, 1 g sugar, protein 16 g

Made 2 servings

Ingredients

For sausage

3/4 tser dried, crushed
1/2 c. Kosher salt tea
1/2 freshly ground black spoon
1/2 c. Dried thyme, crushed
1/2 c. Garlic powder tea
1/2 c. Onion powder tea
1/8 c. TSP Cayenne
3/4 c. Tech Feel Seeds
3/4 ground pork

For eggs and green

1 tablespoon of extra-virgin olive oil
1 bouquet of owl, tigle, chopped leaves roughly
1/4 cup chicken broth without added sugar
2 cloves of garlic, peeled and minced
Black salt and pepper
2 tablespoons of GHEE
4 eggs

How to do it

1. Preheat the oven to 200 ° F.
2. For the sausage: in a medium bowl, combine sage, salt, pepper, thyme, garlic powder, onion powder, caifene and fennel seeds; mix well. Add pork and work softly with your hands until spices are uniformly distributed in the meat. Form in four 1/2 inch thick cakes.
3. Heat a large pan over medium heat. Add patties; Cook for 8 minutes or until 160 ° F), turn once. Transfer to a pastry plate and hold it hot in the oven.
4. For eggs and green: add olive oil to the pan. Turn heat at mid-high. Add garlic and cook to tender. Add Kale, turn heat up and add broth. Cover and cook 4 to 5 minutes or until Kale is faded but still bright green. Discover and cook, agitation from time to time until all the liquid evaporated, 1 to 2 minutes from another. Season with salt and pepper. Transfer to a bowl. Cover loosely with aluminum foil to stay warm.
5. If there remains a liquid in the pan, wipe it with a paper towel. Add Ghee. When Ghee is hot, gently break the eggs in the pan. Turn heat on the middle. Season with salt and pepper according to your taste. Cover and cook until the whites are defined and the edges are starting to become crisp and brown.
6. To serve, at the top of each sausage galette with an egg on the dish and serve with sprouts jumped.

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