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.
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