Diabetes Support

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Category: Quick and Easy (Page 11 of 20)

Egg Florentine Recipe

Ingredients:
1 batch creamed spinach (see below)
4 eggs

Creamed Spinach: 10 oz. frozen, chopped spinach, thawed
1/4 cup heavy cream
1/4 cup grated parmesan cheese
1 clove garlic, crushed

Instructions:

Make creamed spinach according to directions (below) . After you’ve stirred in the cream, spread the spinach on the bottom of your skillet in an even layer.

Using the back of a spoon, make four evenly spaced hollows in the spinach, and break an egg into each one. Turn the burner to low, and cover the skillet.

Cook until the eggs are done (about 5 minutes). Divide into four sections with a spatula to make serving easier.

Makes 2 generous servings.

Creamed Spinach: Put all the ingredients in a heavy-bottomed saucepan over medium-low-heat, and simmer for 7 to 8 minutes.

Makes 3 servings, for use with Eggs Florentine.


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Eggs with Oysters Recipe

Ingredients:
2 eggs
12 oysters
1 tablespoon oyster liquor
1 teaspoon chopped parsley
Pepper
Salt

Instructions:

Cut the oysters in four pieces.

Beat up the eggs, add the oyster liquor, parsley, pepper and salt.

Mix all together, pour into well buttered dish and bake about 10 minutes.

Serves four.


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Scrambled Eggs with Sausage Recipe

Ingredients:
4 small sausages
3 eggs
1/4 teaspoon salt
1/3 cup water

Instructions:

Cut sausages in half-inch bias pieces and cook in a frying pan until brown; beat eggs until light, add salt and water, pour over sausages and scramble until firm.


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Eggs with Spinach a la Martin Recipe

Ingredients:
Chopped & seasoned spinach
3 eggs
1/3 teaspoon salt
1 tablespoon red pepper
1 tablespoon green pepper
1 tablespoon cooked ham

Instructions:

Cover the center of a platter with finely chopped and seasoned cooked spinach.

Beat three eggs slightly, add three tablespoons hot water, one-third teaspoon salt, one tablespoon, each, red and green pepper cut in strips, and one tablespoon cooked ham cut in very small pieces.

Heat Omelet pan, put in one and one-half tablespoons olive oil, and as soon as heated pour in mixture. Cook same as French Omelet and turn on to spinach. Garnish with parsley.


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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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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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