I bought a beautiful bunch of big red radishes at the store this week expressly to use them for a breakfast “potato” sub dish. This is what I made with them today. Very tasty little dish. I used the entire 10 oz. bunch (which was a bit much, we decided) and next time will use only about 6 oz. and reflect that change in the instructions/stats below. This was a very pleasant change from the same old scrambled eggs and bacon, or scrambled eggs and sausage I usually fix in the morning. This dish is suitable for all phases of Atkins and Keto diets.
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INGREDIENTS:
3 large eggs, beaten
2 T. bacon grease
3 oz. onion, coarsely chopped
6 oz. pork bulk sausage
6 oz. red radish, cut large ones into halves
Dash each sea salt and coarse black pepper
DIRECTIONS: Roll sausage into mini balls about 3/4″ in size. Set aside near stove. Chop onion and do the same. Rinse and trim radishes, cutting any oversize ones into halves or quarters. Leave small ones whole. Set radishes aside as well.
In a small lightly-oiled or non-stick pan, scramble the eggs. Do not break them up too much as you flip chunks of them over. Remove from heat and with your spatula or spoon, break them up into large bite-sized chunks. Set the eggs aside for now.
In a large non-stick wok or large skillet, heat the bacon grease over high heat. Add the onion first to the pan and stir-fry until the onions brown a bit and are fully caramelized. Add the radishes and stir fry until they are getting translucent and tender. Let them brown a bit as well as this improves their flavor.
Finally add the sausage balls around the edge of the radish-onion mixture but do not disturb with your spatula/spoon. When they are beginning to brown on one side and firm up, gently shake the pan to let them roll around (still on the edge of the veggie mixture) ant they will start to brown on the other sides. Gently shuffle the pan until the balls appear to be fully firmed up and then you can gently stir them into the radish mixture. When the meat appears to be fully done, add the salt, pepper and egg chunks. Gently mix altogether with your spoon and serve at once.
NUTRITIONAL INFO: Makes 3 servings, each contains:
359 calories, 29.7g fat, 4.53g carbs, 1.2g fiber, 3.33g NET CARBS, 17.9g protein, 687 mg sodium
Buttoni's Low-Carb Recipes 