Many people who are on a low carb diet find scrambled eggs to be a breakfast staple, but for some people, eating eggs is just not an option. That doesn’t mean you should have to miss out on the breakfast staple, though. That’s why I made a low carb eggplant hash for this recipe.

It has been a while since I’ve made this recipe and I wanted to share it with you again. It’s pretty good if you like eggplant hash. I generally prefer it to be served on lettuce instead of a plate, as it gets too soggy, but it’s still really good when it’s served that way. One of my favorite ingredients for eggs in this recipe is the onion. They add a nice flavor and a slightly sweet depth to the dish.

Eggs are a staple in many people’s diet, and the majority of us eat them at breakfast. We may add them to our morning omelet, and may also find them in our omelet or in the form of an egg salad sandwich. However, one of the most common egg dishes is casseroles, where eggs make up the bulk of the dish.

Eggs with low-carb eggplant hash

Do you yearn for some good old-fashioned potato hash? Just wait till you try this! A delicious, simple low-carb breakfast that the entire family will enjoy. As they grow and shine, make an impression on them!

EasyEasyEasyEasyEasyEasyEasy

11g

Instructions

1. On medium heat, fry the onion until tender.

2. Fry the halloumi cheese and eggplant until they are golden brown. Season with salt and pepper to taste.

3. In a separate pan, fry the eggs to your liking and serve with a few drops of (optional) Worcestershire sauce.

Tip!

At the store, choose the little or medium-sized eggplants—they have a lot nicer taste than the bigger ones!