It’s been two days since hurricane Harvey left my part of Houston. Cue mental exhaustion. The stress of 157 tornado warnings over a week’s time, coupled with our house almost flooding is hitting me like a freight train. Not to mention the constant inundation on social media and the news about people still flooding (yes, even after the hurricane left), bodies being found in houses, and the sheer number of people who lost everything in this storm. Needless to say, it’s been a little rough getting back to our weekly routine. But it will get better. Time heels all, and Houstonians are uniting to get through the aftermath of the storm. Our unification is the shining beacon in that dark storm that was hurricane Harvey. Post-hurricane, I needed a quick, easy, healthy breakfast to get me through the week. This Steelhead Trout Avocado Breakfast Stack is sheer breakfast perfection. You might be thinking…”Fish for breakfast?! What the what?” Yep, fish for breakfast. Seriously. Get a kick of protein and healthy fats to get you through your day.
Whole30 & Breakfast
The Whole30 can be draining. Don’t get me wrong, you feel great by the end. The Whole30 changed my relationship with food beyond anything I imagined. However, no one warned us just how much food prep is involved. It’s a lot. By day 25, we were trying to come up with the most low-maintenance dishes possible. Luckily this breakfast stack involves virtually no prep (i.e. – endless chopping and portioning of food), and has three simple ingredients. It’s low carb, ketogenic-diet compliant, paleo and Whole30. What more could you ask for in a breakfast?
Avocados are so versatile. They are found in avocado-based desserts like puddings and popsicles, perfect on a taco bowl, and of course in guacamole. Avocados have plenty of vitamin K, vitamin C and phytosterols (healthy fats).
Steelhead trout is a great alternative to salmon. It’s typically less expensive, and looks and tastes very similar to salmon. Steelhead trout that is reddish orange in color has high levels of antioxidants (astaxanthin), which I am always on board for.
Just look at that delightful runny egg up there. This dish is easy to put together. Start by cooking the steelhead trout in the oven at 350 degrees. Season the filet with salt and pepper before throwing it in the oven. Cook the trout until it’s 135 to 140 degrees. Once the trout is out of the oven, fry up an egg in bacon grease or oil. Place sliced avocado on a plate, layer the trout on the avocado, and top with an egg. Voilà! A quick and easy Whole30 breakfast that will power you through to lunch.
What are your favorite Whole30 breakfasts? Especially easy ones, because I am going to be super cooking-lazy this coming week.
Whole30 Steelhead Trout Avocado Breakfast Stack
This Whole30 Steelhead Trout Avocado Breakfast Stack delivers all of the good fats and a punch of protein. It's easy to whip up with minimal food prep.
- 8 oz Steelhead trout
- 2 whole eggs
- 2 small avocados
Line a baking sheet with foil. Preheat the oven to 350 degrees.
Next, season the steelhead trout filet with salt and pepper. Place on the foil-lined baking sheet and bake for 15 minutes, or until the internal temperature is 135 to 140 degrees. Remove from oven and set aside.
After the trout is done cooking, fry two eggs in a pan with bacon grease (or your oil of choice). Then remove the eggs and set on a paper towel lined plate to drain.
Finally, slice both avocados and lay the slices on two plates. Cut the trout in half, and top each plate of avocado with a piece of trout. Top each trout piece with an egg.
Serve and enjoy!
Note - this is not recommended to be prepped ahead of time since avocado browns quickly. Cook and serve this dish immediately. Leftovers are not recommended to be stored in the fridge.
Calories: 361; Total Fat: 23 g; Saturated Fat: 5 g; Trans Fat: 0g; Cholesterol: 260 mg; Sodium: 312 mg; Potassium: 479 mg; Total Carbohydrates: 7 g; Dietary Fiber: 5 g; NET CARBS: 2 g; Protein: 30 g