Sautéed Cauliflower with Fried Eggs and Chives
Crispy riced cauliflower cooked in garlic butter, topped with perfectly runny fried eggs and fresh chives for a hearty keto breakfast. This American-inspired keto recipe (vegetarian), ready in about 20 minutes, pairs cauliflower, olive oil, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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
- 12 oz cauliflower
- 1 tbsp olive oil
- 4 large eggs
- 2 tbsp chives
- 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: Process 12 oz cauliflower into rice using a food processor or box grater.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add cauliflower rice and cook for 8-10 minutes, stirring occasionally, until golden and tender.
- Step 3: Season cauliflower with 1/4 tsp salt and 1/8 tsp black pepper, then stir to combine.
- Step 4: Push cauliflower to one side of the skillet. Crack 4 large eggs into the empty space and cook 3-4 minutes until whites set but yolks remain runny.
- Step 5: Sprinkle 2 tbsp chopped chives over cauliflower and eggs. Serve immediately.
