Pan-Fried Eggs with Avocado and Chives
Perfectly cooked eggs with a rich, creamy avocado topping and fresh chive garnish, ready in minutes for a satisfying keto breakfast. This American-inspired keto recipe, ready in about 10 minutes, pairs eggs, avocado, chives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large eggs
- 1 medium avocado
- 2 tbsp chives
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp olive oil in a non-stick skillet over medium heat until shimmering, then crack 4 large eggs into the pan and season with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 2: Cook for 3-4 minutes until whites are set and yolks remain runny, flipping once to cook the top for 1 minute.
- Step 3: Remove from heat, top with 1 medium diced avocado and 2 tbsp finely chopped chives, and serve immediately.
