Shallot Boursin and Bacon Scrambled Eggs

 

Shallot Bousin and Bacon Scrambled Eggs

I tried a new flavor of Boursin cheese in my scrambled eggs today.  This one is called “Shallot and Chive”.  Since those flavors go so well with bacon, I decided to toss the bacon right into the eggs today.  Really good flavor combo, this one.  If I had had a shallot on hand, I’d have added one minced and sauteed to this, but sadly I didn’t. Of course, I drenched the eggs in butter, which sure doesn’t hurt scrambled eggs.  🙂  This is an Induction friendly breakfast those who tire of boring eggs will REALLY like.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

4 large eggs, beaten

2 T. “Shallot and Chive” Boursin cheese (in most grocery stores)

Click to enlarge

2 T. chopped parsley

2 T. butter, unsalted

2 slices thick bacon, finely chopped

DIRECTIONS:   Fry bacon in a small skillet.  Add parsley and saute 1 minute.  Add Boursin and let it soften and mix with the parsley, stirring well. Add beaten eggs and cook as you normally do scrambled eggs.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

373 calories

32.5 g  fat

1.9 g  carbs, .25 g  fiber, 1.65 g  NET CARBS

18.35 g  protein

512 mg sodium

245 mg potassium

40% RDA Vitamin A, 61% B12, 15% copper, 31% iron, 37% phosphorous, 47% riboflavin, 71% selenium, 20% zinc

Advertisements