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Archive for the ‘Eggs’ Category

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“Shypoke” Egg

My inspiration for this low-carb wonder is a famous recipe served at two San Antonio diners (no longer in existence) known as Hipps Bubble Room, and its successor, Little Hipps.  Our best friends used to take us to these places late night for beer and their famous “Shypoke Eggs”.   A little history on the restaurant legacy here:  http://cooking.lovetoknow.com/shypoke-eggs-recipe

Now you have to SEE this culinary creation to appreciate the name, but they were nachos with a smear of beans on the round tortilla chip, then a slice of Jack cheese, then a slice of jalapeno and finally a small circle of yellow cheese on the top.  They were warmed just long enough for the cheeses to begin to melt, but before the cheese got runny and spread out all over the pan.  The overall visual impact when a plate of these was set before you was that they looked remarkably like a dozen fried eggs!!  Hence their name.

Well, I was thinking about Shy-Poke Eggs on my morning walk today and got the idea to make something like them that is low-carb (without tortilla chip) for breakfast.  The final creation came out tasty!!   Although they didn’t have quite the visual impact of the originals and substituting sausage at the bottom for the traditional tortilla chip, well the taste was different, but still good.  🙂

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 cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not receive money for this book promotion nor 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:

3 oz. ground pork, seasoned (or commercial pork sausage)

1 slice Jack or Pepper Jack cheese

¼ slice Cheddar or Deluxe American Cheese

1-2 T. canned refried beans (omit if still in Induction)

1 egg

1 slice jalapeno (optional)

Sprinkle chopped cilantro (optional)

DIRECTIONS: Preheat oven to 350º.  On a good non-stick sheet pan or skillet, using the back of a fork, spread sausage out in a 5″ circle (will be thin).  Using the fork, make a 1½” hole in the middle by pushing the sausage outward a bit.  The final result is something like the shape of a doughnut.  Using the back of a spoon, smear the refried beans on top of the sausage, but leave the center hole empty.  Now, gently crack the egg into the center hole, trying not to break the yolk.  Top with the whole slice of Jack cheese.  If you want it, place a slice of jalapeno atop the yolk.  Finally place the small square of yellow cheese on top.   If using, sprinkle with cilantro last.

Pop into 350º oven for about 15-20 minutes, depending on how done you want the yolks.  My husband likes them runny, which took 15 minutes; I like them 90% set, which took 20 minutes.

NUTRITIONAL INFO: Makes 1 serving which contains:

446 calories, 37.4 g  fat, 5.4 g  carbs, 1.4 g  fiber, 4 g  NET CARBS, 30 g  protein, 189 mg sodium

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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.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! Chef George Stella and Jennifer Eloff are also including several tasty new delights in Vol.  8! Order yours (or any of our earlier cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, the team would appreciate it if you would please take a moment and drop by the our Amazon page to leave your personal review.  🙂

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

 

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Haven’t made my hubby a true omelet in ages, so I whipped him up one this morning.  Had 4 slices of bacon left in my package and decided to go for simple, only adding green onion to the mix.  It was delicious and he was most pleased.  I’m not so fond of omelets as they are a lot more difficult to cook than simple scrambled eggs.  But for some reason, the hubs thinks they are better.  Problem for me is that in order to get all the egg fully cooked in the middle, you tend to have to overcook the egg surfaces that touch the pan.  I don’t like either issue if things go wrong.  But today’s omelet got done in the middle without terribly overcooking the outside.  This omelet is suitable for all phases of Atkins and other Keto diets.  It is also suitable for Paleo or Primal programs.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! Chef George Stella and Jennifer Eloff are also including several tasty new delights in Vol.  8! Order yours (or any of our earlier cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, the team would appreciate it if you would please take a moment and drop by the our Amazon page to leave your personal review.  🙂

INGREDIENTS:

4 extra-large eggs, beaten

4 thick slices bacon, chopped

1/3 c. green onion, chopped

DIRECTIONS:  Beat the eggs in a small bowl and set aside.  Coarsely chop the bacon and onion and have at the ready.  Brown bacon over medium-high heat in a non-stick skillet.  Drain off most of the grease.  Add the onion and stir-fry the two together for a minute.  Spread the mixture out evenly in the pan and lower heat to medium.  Pour the egg mixture evenly over the bacon in the skillet.  Do not disturb the mixture.  As the eggs begin to cook on the bottom, tilting the skillet as you work, lift the edges of the “pancake” gently with your spatula to allow the raw eggs to roll underneath the cooked part of the pancake.  Repeat this around the edges of the “pancake” until all raw egg appears to have rolled underneath fro proper cooking.   Lightly scrape off any remaining raw egg with your spatula and let it get underneath to be sure it is all cooked properly.  Gently fold over about 1/2 of the pancake onto the other side with your spatula.  Cook 1 minute or so.  Gently flip the entire omelet over to insure any exposed, raw wet egg will get cooked.  Leave the finished omelet in this position for about 1-2 minutes.  Finally tip the skillet over your warmed platter and slide the omelet onto it.  TIP:  I hold the platter under very hot, running tap water a few seconds and dry off rather than heat in an oven.  The above photo uses a huge plate and is actually TWO servings.  I simply took the photo before cutting the omelet in half.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

251 calories, 19 g fat, 2.1 g carbs, 0.45 g fiber, 1.55 g NET CARBS, 20 g protein, 358 mg sodium

 

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Another tasty creation with my Sofrito sauce for breakfast today.  The hubs and I loved this one!  Man, I love that Sofrito on everything I’ve tried it on! I know everyone doesn’t like mushrooms, so I would suggest perhaps red bell pepper instead.  That is sweet enough as to not mask the Sofrito, but rather complement it.  Other veggies might not do so well here.   This recipe is suitable for all phases of Atkins, Keto plans and primal/paleo as well.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!

INGREDIENTS:

4 eggs, beaten (I used extra large)

1 T. unsalted butter

3 oz. sliced smoked sausage

4 large mushrooms sliced

1 T. my Sofrito sauce

Dash onion powder

VARIATION:  Substitute red bell pepper for the mushrooms

DIRECTIONS:  In a medium skillet lightly brown the sausage slices over medium-high heat.  Add mushrooms and saute until they are no longer opaque.  Add the Sofrito sauce, stir well and remove from heat.  In a small bowl, beat the eggs with the onion powder.  Melt the butter in a separate skillet and scrambled the beaten eggs until done to your liking.  Spoon onto platter and spoon the sausage-mushroom “salsa” down the center of the eggs.  Serve at once and delight your taste buds.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

407 cals, 32.3 g fat, 3.85 g carbs, 0.60 g fiber, 3.25 g NET CARBS, 26 g protein, 808 mg sodium

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Strawberry Breakfast Bites

      

These tasty 2-bite morsels are a slight variation of my Strawberry Egg Puffs recipe.  Make a batch of these for your honey for Valentine’s Day!  If you don’t have the Nordicware pan I used, you can use any mini-muffin pan you have.  These were a cinch to make and so good my husband just couldn’t stop.  They are delightful with morning coffee.  Sprinkle with powdered sweetener and serve them as a dessert with afternoon tea.   These are suitable once you get to the berries rung of the Atkins Phase 2 OWL ladder. They are also OK for Keto diets.  Primal and Paleo followers will want to use only almond flour or coconut flour and change the sweetener, but are do-able I think.

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 cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

NOTE: If you are gluten free, use all gluten-free mix, as my Einkorn mix is not gluten free.

INGREDIENTS:

4 large eggs, beaten

¼ c. Jennifer Eloff’s Gluten-Free Bake Mix

¼ c. my Einkorn Bake Mix (or more Jennifer’s mix for gluten-free)

1 c. frozen strawberries, drained and chopped (or other berries if you like)

2 T. erythritol

2 T. Splenda, granulated

1/4 tsp. vanilla extract

1 T. + 1 tsp. coconut oil

DIRECTIONS:  Preheat oven to 350º. Melt coconut oil in your mini muffin baking pan and brush 24 slots well with oil.

Beat the eggs in a small mixing bowl.  Add the bake mix.  You can use any low-carb bake mix you prefer.  Add sweeteners, vanilla and chopped berries.  Fold all together until smooth.   Using a 2 T. measuring cup, spoon batter into mini pan slots.  They will be nearly full to the brim.  Don’t worry, Mine didn’t overflow in the pans, although they do temporarily rise above the top like a souffle…..and then fall a bit when done and cooled.

Pop into oven and bake for 16-18 minutes or until risen and firm in the center.  Remove, cool a couple minutes and with knife tip, lift them out and serve while warm.

NUTRITIONAL INFO:  Makes 24 Berry Bites or “mini muffins”, each contains:

32.3 calories, 2.4 g  fat, 1.55 g  carbs, .37 g  fiber, 1.18 g  NET CARBS, 1.67 g protein, 16 mg sodium

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One of my favorite  inverted omelets.   This one is simple, and uses bacon, ham and a bit of healthy  spinach.  Try it also without spinach for variety.   This one is very tasty and the hubs loved it! He isn’t usually vociferous about what he eats so I really take note when he is.  This recipe is suitable for all phases of Atkins, Keto diets, Paleo and Primal as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

2 slices bacon, chopped

2 small slices cured ham, chopped (I used Cure 81)

¼ tsp. onion powder

½ T. unsalted butter

½ c. cooked spinach, drained

1 oz. shredded Monterey Jack cheese (about ¼ c.)

3 extra large eggs, beaten (or 4 smaller ones)

Pinch homemade Cavender’s Greek Seasoning

DIRECTIONS:  Preheat oven to 350º.  In a 7″ non-stick skillet over high heat, fry the bacon and ham until nearly done.  Add the onion powder and stir.  Add butter and melt.  Using your spatula, distribute the meat mixture evenly on bottom of skillet.  Evenly dot the surface with the spinach.   Sprinkle the top with the cheese.  Beat the eggs in a bowl with the pinch of Cavender’s spice and pour them slowly over the top disturbing the spinach-meat mixture as little as possible (for the prettiest final result).  Pop into 350º oven for about 15-17 minutes or until set but not actually browning.  Remove, loosen edges by running a spatula around the omelet rim.  With one hand, invert a plate (centered) over the skillet.  With both hands, pick up the skillet and flip the pan to allow the omelet to drop onto the serving plate, hopefully in the center.  If your skillet handle prevents centering (like mine), push the omelet on the plate with your spatula to try centering.  Cut into 4 wedges.

NUTRITIONAL INFO:  Depends on how you cut/consume this, but assuming this is for 2 adults, each serving will contain:

402 calories, 31.9 g fat, 3.45 g carbs, 1.05 g fiber, 2.40 g NET CARBS, 26.55 g protein, 1013 sodium (from the meats)

 

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This was a very tasty treat this morning!  I remembered I had Joseph’s Oat Fiber-Flax Pita Bread in the fridge and decided to do my scrambled eggs a little differently today.  Didn’t want too many busy flavors competing, so I only added green onion to the meat and cheese, and limited the cheese at that!  These got a thumbs up from both of us and I’ll be making them again!  They are suitable once you get to the grains level of Atkins (close to Maintenance).  If you use a low-carb bread like cloud bread, even those in Phase 1 can enjoy these “pizzas”.

Many delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings to the table a wealth of delicious recipes added to our collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS: 

2 Joseph’s Oat Fiber-Flax Pita Bread rounds

½ c shredded Mozzarella (or other cheese if you prefer)

3 large eggs, beaten with the onion below

1 large green onion, chopped fine

6 oz (3 links) smoked sausage, sliced thin

DIRECTIONS:  Preheat oven to 350º.  Place the pita breads on a broiler pan with holes, a pizza pan with holes or a parchment lined baking sheet.  Sprinkle each “crust” with a quarter of the mozzarella cheese (about 2 T. per pita).  In a non-stick skillet, lightly cook the sausage over medium-high heat for a couple minutes.  Remove slices to paper towel to drain.  In the sausage grease remaining, lightly scramble the egg-onion mixture, turning off the heat just when the eggs are no longer runny, but not quite done.  Spoon the eggs evenly over the two loaves.  Top each with the remaining mozzy cheese.  Pop into oven for about 10-15 minutes just to set up the eggs and melt the cheese.  Crusts will get almost crisp enough to pick up and eat with hands, else use a fork and knife to eat these.  ENOY!

NUTRITIONAL INFO:   Makes 2 servings, each contains:

416 calories, 29 g fat, 6.1 g carbs, 1.8 g fiber, 4.3 g NET CARBS, 36 g protein, 1125 mg sodium

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