These eggs made for quite a tasty surprise at lunch today! DELICIOUS and even worthy of serving to company! The mushrooms were an afterthought, and although they were good on this dish, they can be eliminated if you personally don’t like mushrooms. They were not the essential flavor statement…..the sauce was. 🙂 This recipe is suitable for all phases of Atkins, Keto diets and Primal-Paleo as well.
***SUGGESTIONS TO CUT CALORIES & FAT: You can use less butter to saute your eggs. You can omit the mushrooms along with the 2 T. butter used to saute them. You can also use more sour cream and less mayo in the Chipotle Sauce. You can also just use 2 T. of sauce on your eggs instead of the 1/4 c. that is calculated in the nutritional numbers below.
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INGREDIENTS FOR EACH SERVING:
2 large mushrooms, sliced (optional)
2T. butter (omit if not using mushrooms)
2 large eggs
1 T. butter to scramble eggs
¼ c. my Chipotle Chile Sauce
Dash salt and pepper
DIRECTIONS: Make a batch of the Chipotle Chile Sauce, setting 1/4 c. aside for this single serving dish and storing the remainder covered in the refrigerator for 7-10 days. In a non-stick skillet, melt 2 T. butter and saute the sliced mushrooms just until no longer opaque. Transfer the mushrooms to a small saucer and wipe out the skillet with a paper towel. Slightly warm the sauce and the mushrooms in the microwave on DEFROST for a couple minutes while you cook the eggs. Melt the other 1T. of butter in the skillet and scramble the eggs on medium high heat until they are done to your liking, Plate the eggs. Remove the sauce and mushrooms from the microwave and spoon the sauce first over the eggs. Then top with the sauteed mushrooms. Serve at once.
NUTRITIONAL INFO: Makes 1 serving which contains (as written,, including mushrooms):
719 calories (see suggestions above to cut calories)
72.6 g fat (see suggestions above to cut fat)
4.2 g carbs, .8 g fiber, 2.4 g NET CARBS
16 g protein
330 mg sodium
