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Category: Eggs (Page 7 of 15)

Poached Egg & Turkey Sausage Recipe

Ingredients:
1 teaspoon olive oil
8 ounces hot or sweet Italian turkey sausage, sliced thin on a diagonal
1 onion, halved, thinly sliced
2 orange or yellow bell peppers, seeded, thinly sliced crosswise
2 garlic cloves, minced
1 teaspoon Italian seasoning
Black pepper to taste
8 poached eggs
1 tablespoon white vinegar

Instructions:

Heat oil in a large nonstick skillet over medium-high heat. Add turkey sausage and cook, stirring often, until lightly browned, about four minutes. Using a slotted spoon, transfer sausage to a plate layered with paper towels.

Add onion and bell pepper to skillet and cook, stirring often, until softened and lightly browned, about seven minutes. Add garlic and cook, stirring constantly, for two minutes.

Add sausage, Italian seasoning, and black pepper and cook, stirring occasionally, until most of the liquid has evaporated, about five minutes.

Adjust seasoning and set aside, covered to keep warm.

Poach eggs in a large saucepan. Fill a saucepan with three inches of water and add a tablespoon of vinegar. Bring water to a boil over high heat. Lower heat to medium-low to bring water to a simmer. Break an egg into a small cup. Gently slide egg into water. Repeat with remaining eggs. Cook until the white and yolk are firm, about five minutes.

Using a slotted spoon, lift one egg at a time from water and drain on a stack of paper towels.

Serve immediately.


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Heurvos Mexicana Egg Recipe

Ingredients:
6 fresh eggs
2 green onions, chopped
1 fresh tomato, peeled and chopped
Jalapeño pepper, sliced*
2 tablespoon olive oil
Oregano
Salt
Two tablespoons Cilantro leaves, chopped

Instructions:

Heat olive oil in a large frying pan on medium high heat. Add the onions and brown them for a minute or two. Add the chopped tomatoes and let them cook for a few minutes on medium high until they are somewhat cooked and mushy and some of the moisture has evaporated. Add the oregano. Add the jalapeño.

Crack the eggs directly into the pan with the sauce. Add salt, about 1 shake per egg. . Stir the mixture with a spatula to mix in the sauce and to lightly scramble the eggs.

Remove from heat when the eggs are cooked to the desired consistency. Remove the eggs from the pan and put into a serving bowl. Sprinkle the eggs with cilantro.

* Try to avoid handling jalapeño peppers with your bare hands as it can sting if you get it in your eyes. Use fork and knife.

Carb Count: 6.2 carbs per serving. Serves 3.


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Sour Cream Souffle Recipe

Ingredients:
6 large egg yolks
1/2 cup sour cream
1/4 cup grated Parmesan cheese, mix with cream
1/4 teaspoon salt
6 egg whites, stiff-beaten
3 tablespoon butter
1/2 cup sour cream
Sweetened with 1 packet Stevia or to taste

Instructions:

Beat egg yolks till thick and lemon-colored, about 5 minutes

Beat in 1/2 cup of sour cream/parmesan cheese mixture and salt. Fold in egg whites.

Melt butter in a 10″ heavy, oven-going skillet. Pour in egg mixture, leveling gently. Cook over very low heat 10 minutes.

Carefully move to 325°F-160°C oven and bake for 15 minutes until golden and puffed.

Cut into 4 wedges and serve with the sweetened sour cream.

Carb Count: 4 grams per serving. Serves four.


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Spinach Ricotta Omelet Recipe

Ingredients:
3 teaspoon olive oil, divided
1 medium shallots, minced
6 oz fresh baby spinach
1/4 cup Cheese, ricotta, whole milk
3 tablespoon salsa
3 eggs
3 egg whites
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon grated parmesan cheese
1 cup salsa (optional)

Instructions:

Pour 1 teaspoon of oil in a frying pan and heat over medium heat. Sauté shallot until tender; sauté spinach for 2 minutes or until wilted. Spoon mixture into a bowl and gently stir in ricotta and 3 tablespoons salsa.

Pour 2 teaspoons oil in a frying pan and heat over medium heat. Whisk together eggs, egg whites, water, salt, and pepper in a bowl.

Pour egg mixture into hot frying pan and cook for 10 seconds or until edges are set. Using a spatula, pull in cooked edges. Cook egg for 5 minutes until there is just a little uncooked egg in the middle.

Spoon spinach mixture on top of egg and top with cheese. Cook 20 seconds, take off of heat and fold omelet in half; move to a plate and top with a dollop of salsa.


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Swiss Baked Eggs Recipe

Ingredients:
6 eggs
1 ounce of butter
4 tablespoons cream
Swiss cheese
Salt and pepper
Grated swiss cheese

Instructions:

Melt butter in a baking-pan; then cover the bottom of the pan with thin slices of Swiss cheese.

Break in 6 eggs; sprinkle with salt and pepper. Pour over 4 tablespoonfuls of cream; sprinkle with grated Swiss cheese, and let bake in the oven to a delicate brown. Serve hot.


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Turkey Salad Stuffed Eggs Recipe

Ingredients:
8 eggs
2 celery stalks
2 green onions
1/2 sweet red pepper
3/4 lb leftover cooked turkey
3 tablespoons mayonnaise
2 tablespoons dijon mustard
1 tablespoon cider vinegar
1 packet stevia
1/4 teaspoon salt

Instructions:

Place eggs with enough water to cover in medium-sized saucepan. Bring to a boil; reduce heat to simmer for 10 minutes.

Drain; hold under cold running water to cool. Peel; halve crosswise. Remove yolks and reserve for another use.

Cut celery, green onions, red pepper and turkey into 1-inch cubes. Place in food processor. Whirl with on-off pulses until finely chopped; do not over process. Scrape into medium-size bowl. Stir in mayonnaise, mustard, vinegar, stevia and salt.

Spoon 1 rounded tablespoon into hollow of each egg half. Serve, or refrigerate up to 12 hours.


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Western Omelet Recipe

Ingredients:
2 tsp butter
2 tsp olive oil
1 tsp chopped shallot
1/4 green or red bell peppers, chopped
1/2 oz. baked ham, chipped or chopped finely
1 tsp parsley
Black pepper to taste
2 eggs
Salt and pepper to taste
1/2 oz cheddar cheese, grated (about 2 tablespoons)

Instructions:

In small skillet, melt 1 tsp butter and 1 tsp olive oil. Saute shallots and peppers until they are soft. Add ham and parsley. Saute briefly to warm ham. Season with pepper. Remove from heat.

In larger skillet, melt remaining 1 teaspoon of butter and 1 teaspoon oil over low heat. Break eggs into a bowl. Whisk eggs with 1 teaspoon water and salt and pepper. Pour mixture into skillet. Keep heat low. Cook eggs without stirring until they begin to bubble up, 4-5 minutes. Place ham mixture and grated cheese on one half of omelet. When most of the liquid egg has set, fold in half over filling to close omelet. Cook briefly to melt cheese. Serve.


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Italian Cooked Eggs Recipe

Ingredients:
6 hard boiled eggs
12 anchovies
1/2 pint sour cream
1 tablespoon finely chopped parsley
Onion juice
Salt
White pepper
Nutmeg, grated

Instructions:

Take eggs and cut lengthwise. Put in a pan with 12 anchovies, some onion juice and chopped parsley. Season with salt, white pepper and a little nutmeg.

Then pour over all 1/2 pint of sour cream. Let boil up once and serve hot.


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Omelette Souffle Recipe

Ingredients:
Yolks 2 eggs
1/2 teaspoon vanilla
6 packets of Stevia blend
Whites 4 eggs
Few grains salt

Instructions:

Beat yolks of eggs until lemon-colored. Add stevia & salt. Cut and fold in whites of eggs beaten until stiff and dry.

Butter a hot omelet pan, pour in one-half mixture, brown underneath, fold gradually, turn on a hot serving dish, and sprinkle with stevia. Cook remaining mixture in same way. Soufflé should be slightly underdone inside.


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French Toast Recipe

Ingredients:
1/2 bag unflavored pork rinds (3-oz bag) puffy with bland taste (not crispy)
2 eggs
1/4 cup heavy cream
3 packets Stevia
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract (optional)

Instructions:

Crumble the pork rinds up until they resemble bread crumbs by using a food processor, or put them in a Ziploc bag (air removed) and roll them with a rolling pin. Set aside.

Beat eggs well and then mix with remaining ingredients and beat again. Add crushed pork rinds to the egg/cream mixture and allow to sit for approximately 5 minutes. Mixture will thicken, don’t rush this step.

Heat skillet or griddle with butter or oil (just enough to moisten pan bottom), and when hot, fry pancake style until golden brown on both sides.

Serve with butter.

Less then 1 carb gram per serving. 1 Serving.


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