With half a carton of mushrooms on the top fridge shelf, I could quickly see what I wanted for breakfast today. The final result was soooooo GOOD! This creamy dish is one of the many ways I disguise eggs to be able to eat them daily. You see, I’m just not very fond of eggs. But they are the lowest carb and healthiest breakfast food there is, so I manage with spices, additives and a pinch of creativity to be able to face them day in and out. 🙂 Check out my EGGS category at the right. I have lots of not-so-eggy egg recipes here. 🙂 This is suitable for all phases of Atkins, Keto diets and Primal Blueprint. Use coconut milk instead of cream for a version that is more suited to a Paleo lifestyle.
4 large eggs, beaten
1 T. unsalted butter
2 thick slices bacon, chopped
4 oz. mushrooms, sliced (omit if you aren’t a fan)
2 medium green onions, chopped
Dash each salt and pepper
½ c. heavy cream
¼ cup water
2-3 light dustings of xanthan gum powder (or your preferred thickener)
DIRECTIONS: Fry the bacon in a non-stick skillet over high heat until done. Add the mushrooms (if using) and green onion. When they are getting soft, add the water and cream. Simmer a few minutes. Dust lightly with xanthan gum and allow to thicken, stirring or whisking frequently. As it is thickening, in your dedicated egg skillet, melt the butter. Pour the beaten eggs in the skillet and scramble to your preferred stage. Plate half the eggs on each of two plates. Spoon half the bacon gravy over each and serve.
NUTRITIONAL INFO: Makes 2 servings, each contains: 516 calories, 47 g fat, 6.2 g carbs, 1.5 g fiber, 4.7 g NET CARBS, 18.4 g protein and 425 mg sodium