Diabetes Support

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Category: Eggs (Page 8 of 15)

Eggs a la Suisse Recipe

Ingredients:
4 eggs
Salt
Pepper
1/2 cup cream
1 tablespoon butter
Cayenne
2 tablespoons grated cheese

Instructions:

Heat a small omelet pan, put in butter, and when melted, add cream. Slip in the eggs one at a time, sprinkle with salt, pepper, and a few grains of cayenne. When whites are nearly firm, sprinkle with cheese. Finish cooking, and serve.


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French Cheese Omelet Recipe

Ingredients:
4 eggs, slightly beaten
1/8 teaspoon pepper
1/2 teaspoon salt
1/2 cup hot water
1/2 cup grated cheese

Instructions:

Mix in order above, pour into a got greased omelet pan; as mixture thickens, pick up with a fork, letting the uncooked part take the place of the cooked; when firm, fold and serve on a hot platter.


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French Toast Recipe

Ingredients:
1 egg
4 oz cream cheese (very soft)
2 packets Stevia
1 teaspoon vanilla
1 teaspoon cinnamon

Instructions:

Mix everything together and fry in butter like little dollar-sized pancakes. Top with butter and stevia.


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Irish Ham Omelet Recipe

Ingredients:
6 eggs
Salt
Tablespoon cream
2 ounces butter
Finely minced ham

Instructions:

Beat 6 yolks of eggs with a pinch of salt; add the whites beaten stiff and mix with a tablespoonful of cream.

Beat 2 ounces of butter in an omelet pan; add the beaten eggs and shake the pan to spread evenly. Have ready some finely minced ham. Spread on half of the omelet, fold and serve at once on a hot dish.


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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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Crustless Quiche Recipe

Ingredients:
8-10 eggs
½ cup heavy cream or ½ cup shredded cheese (no soft cheeses)
Butter
Salt and Pepper
Additions:   mushrooms, zucchini, asparagus, cheeses, spinach, onion, garlic, fresh herbs, ham, turkey, sausage, bacon, shrimp, crab, etc. etc.

Instructions:

Melt a pat or two of butter into a quiche or pie plate in a 375 ° oven.

Beat 8-10 eggs until they’re pale yellow and frothy. Add salt and pepper to taste. Add ½ cup heavy cream or ½ cut shredded cheese and sale and pepper to taste.   Pour into quiche plate.

Additions. Add lightly cooked fresh veggies (sauté), thawed frozen veggies or spinach (press the water out first), meat and/or cheese.

Pop the quiche into the oven and back for 35 to 40 minutes or until set.

Serve immediately, or cool, cover and store up to three days in the fridge for future breakfasts.


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Rodeo Eggs Recipe

Ingredients:
4 slices of bacon
4 thin slices onion
4 eggs
4 thin slices cheddar cheese

Instructions:

Begin by frying the bacon in a heavy skillet over medium heat. When some fat has cooked out of it, push it aside and put the onion slices in, too. Fry the onion on each side, turning carefully to keep the slices together, until it starts to look translucent. Remove the onion from the skillet, and set aside.

Continue frying the bacon until it’s crisp. Pour off most of the grease, and distribute the bacon bits evenly over the bottom of the skillet. Break in the eggs and fry for a minute or two, until the bottoms are set but the tops are still soft. (If you like your yolks hard, break them with a folk, if you like them soft, leave them unbroken.)

Place a slice of onion over each yolk, then cover the onion with a slice of cheese. Add a teaspoon of water to the skillet, cover, and cook for 2 to 3 minutes, or until the cheese is thoroughly melted.

Cut into four separate eggs with a spatula, and serve.


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Russian Omelet Recipe

Ingredients:
2 shallots
4 eggs
2 tablespoons caviar
Parsley
Teaspoon lemon-juice
Tablespoon of cream
Salt & pepper
Butter

Instructions:

Chop shallots with a little parsley and cook in hot water.

Add 2 tablespoonfuls of caviar and a teaspoonful of lemon-juice; season to taste.

Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and fry in an omelet-pan with hot butter until done.

Place on a plate, turn in the ends and serve at once.


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