Keto Breakfast Hash with Sautéed Vegetables and Runny Eggs
A satisfying low-carb breakfast hash featuring tender sautéed eggplant and zucchini topped with perfectly cooked runny eggs. The vegetables are seasoned with garlic powder and kosher salt, then cooked until golden and translucent. Finished with butter-fried eggs that have set whites and creamy yolks, this dish makes an excellent weekend breakfast or light dinner. The combination of textures and flavors creates a hearty meal that's both filling and keto-friendly.
Ingredients
- 1 tablespoon butter, salted
- 1 cup eggplant, diced
- 1 cup zucchini, diced
- ¼ teaspoon coarse kosher salt by Morton
- ¼ teaspoon garlic powder
- 2 large eggs, raw
- ¼ teaspoon black pepper, ground
Instructions
- 1
Dice the eggplant and zucchini into small pieces
- 2
Heat butter in a medium nonstick sauté pan over medium-high heat until melted and sizzling
- 3
Add vegetables and cook without stirring until they start to brown
- 4
Season vegetables with kosher salt and stir, cooking until translucent and softened
- 5
Remove vegetables to a plate and divide into portions
- 6
Add another tablespoon of butter to the hot pan and crack in the eggs
- 7
Season eggs with salt and pepper
- 8
Cover with a lid, reduce heat to low, and cook until whites are set with thin white layer over runny yolks
- 9
Top each portion of vegetables with an egg and serve hot
Tips
Don't stir the vegetables immediately - let them develop a golden crust before moving them for better flavor and texture.
Keep the egg yolks runny so they act as a natural sauce for the vegetables when broken.
Good to Know
Refrigerate leftovers for up to 2 days. Reheat vegetables in a skillet and cook fresh eggs for best results.
Vegetables can be diced and stored in refrigerator up to 1 day ahead.
Serve immediately while eggs are hot and yolks are runny.
Common Mistakes
Don't overcook the eggs to keep yolks runny and creamy.
Avoid stirring vegetables too early to prevent them from steaming instead of browning.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this dairy-free?
Yes, substitute the butter with olive oil or your preferred cooking oil using the same amount and cooking method.
What if I don't like runny yolks?
Cook the eggs longer without the lid until yolks reach your preferred doneness, checking every 30 seconds.
How long will leftovers keep?
Store leftover vegetables in the refrigerator for up to 2 days. Cook fresh eggs when serving for best texture.