A delicious way to use up a leftover low-carb sandwich bun, roll or biscuit. I used one of my new Einkorn-Carbalose Sandwich Buns (because it is all I had baked on hand this morning) for this breakfast creation. That explains a little higher carb count on this breakfast than if I had used one of my other low-carb breads/buns. These little piles of breakfast deliciousness I will be making again. This was very tasty indeed! This recipe is suitable for all phases of Atkins provided you use a phase-suitable bun on the bottom. For those still on induction, I would recommend toasting a one-minute-muffin (the original recipe minus the cinnamon and sweetener) to meet Induction guidelines. That will also lower the carb count (see below).
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1 low-carb bun of your choosing, sliced laterally, toasted
4 large eggs, beaten
2 T. (total) unsalted butter
2 leek leaves, well-washed, sliced thin
½ c. heavy cream
½ c. tap water
1/8 tsp. coarse black pepper
1/8 tsp. xanthan gum (or preferred thickener)
DIRECTIONS: Wash leeks to rid them of any dirt. Slice thinly crosswise. In a medium skillet over medium-high heat, saute leeks in 1 T. of the butter until soft. Add cream, water and bring to simmer. Add salt and pepper and slowly dust xanthan gum on top, whisking continuously until sauce thickens up to your liking. Turn off heat.
In a small egg skillet, melt the other tablespoon butter and scramble the eggs as you usually do. Spoon half the scrambled eggs atop each half of the toasted bun. Top with half the leek cream sauce and serve at once.
NUTRITIONAL INFO: Makes 2 servings, each contains:
438 cals, 40g fat, 11.15g carbs, 3.35g fiber, 8.8g NET CARBS, 10.6g protein, 508 mg sodium (The particular bun I used because it is what I had baked up and on hand, has 5.8 NC per half. A lower carb bun like a one-minute muffin toasted would lower carbs to 5.75 net per serving).