EGGS AND CHEESE

Deluxe Deviled Eggs from Michael Hartsough

6 hard-cooked eggs
1/2 cup sour cream
1/2 cup flaked canned salmon
1/8 teaspoon curry powder
2 teaspoons prepared mustard
2 teaspoons lemon juice
1-1/2 teaspoons Worcestershire sauce
Salt, pepper
Paprika

Shell eggs, then cut in halves lengthways and remove yolks. Mash yolks and mix with sour cream, salmon, curry powder, mustard, lemon juice, and Worcestershire and season to taste with salt and pepper. Pile mixture into whites and garnish with Paprika. Makes 12 halves.
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AnneMarie’s Cheese Taco Shells

I simply grate enough cheese to cover the bottom of 5 inch (?) small non-stick frying pan, then I fried the cheese until it was nearly browned on one side, flipped it over (pour off grease as needed) and let it brown nearly as much as the first side. To make the taco shell shape I just used my spatula to bend it half over and laid the spatula in between the 'sides' of the 'shell'. To make sure it kept its shape I used a metal rack type thing (it used to be the top of a small inside grill but you could probably use a rack that cools cookies). I turned the cheese shell upside down (it helps it to drain also) and made sure the side were the distance apart I prefer for a shell. They were very flavourful and crunchy yet did not fall apart like normal, carbohydrate laden shells! They were great!

I used sharp cheddar--in a non stick, small frying pan (5 inch). It takes a while to get it done, first grate or slice your cheese. Let it melt (medium heat) completely and there will be very small bubble appearing on the top (like pancakes) - make sure you pour off grease as needed. When the one side is browned, carefully flip, let second side start to brown then bend with spatula and hold into position. I also let mine cool some upside down on a rack, helps to keep the shape! This does take some time so be patient this stuff is great! YUM!

Julie Germain also suggests cutting up those "cheese shells" and making some "cheese tostitos".
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Quiche Lorraine – adapted by Tina MacDonald

Click here for picture

Serves six

½ pound of bacon, crisply fried and crumbled
1 cup shredded natural Swiss cheese
1/3 cup minced red onion
4 eggs
2 cups whipping cream
¼ tsp. salt
¼ tsp. equivalent of sweetener
1/8 tsp. cayenne pepper

Heat oven to 425. Sprinkle bacon, cheese and onion in the bottom of a 9-inch pie pan. Beat eggs lightly and beat in remaining ingredients. Pour cream mixture into pie pan. Bake in oven for 15 minutes. Reduce oven temperature to 300 degrees and bake 30 minutes or longer or until a knife inserted 1 inch from the edge comes out clean. Let stand 10 minutes before cutting. Serve in wedges.

This makes a soft-textured quiche. If a firmer texture is desired, cook an additional 10 minutes.

Total calories – 2,051 Total carbohydrates – 25.7
Per serving – 342 Carbohydrates – 4.3
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Bacon and Leek Quiche

Serves 8

1 bunch fresh spinach, well rinsed and trimmed
Salt and freshly ground pepper
1 teaspoon canola oil
2 pounds leeks, quartered, washed, and finely chopped
2 ounces Canadian bacon, trimmed of fat and finely minced
1 egg, lightly beaten
1/2 cup skim milk (use heavy cream)
1 teaspoon Dijon mustard
2 ounces low-fat goat cheese
1/3 cup Parmesan shards
2 teaspoons unsalted butter

Preheat the oven to 375 degrees F. Lightly spray or wipe a 9-inch pie plate with vegetable oil. Place the spinach leaves in a vegetable steamer over low heat and steam until just wilted, about 1 minute. Line the pie plate with the spinach leaves. Season with salt and freshly ground pepper to taste. Heat the oil in a saucepan. Add the leek, cover, and sweat for 5 minutes. Whisk the Canadian bacon, egg, skim milk, mustard, and goat cheese, and add the leek.

Pour the mixture carefully over the spinach, top with the Parmesan, and dot with the butter. Bake for 45 minutes, or until set. Serve warm.
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Quiche with Flaked Ham and Swiss Cheese

4 large eggs
4 oz. cream cheese, softened
1 1/4 cups half and half cream (use heavy cream instead)
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. cayenne pepper (optional)
1 1/4 tsp. garlic powder
4 oz. grated Swiss cheese
13 oz. canned flaked ham (2 cans)
1 medium sweet red pepper, sliced in about 1/4" strips

Preheat oven to 350 F. In a medium size mixing bowl, add eggs, cream cheese, half and half, salt, black pepper, cayenne pepper, garlic powder and mix well. Adjust seasonings to taste at this point. Layer grated Swiss cheese, flaked ham and half of the sliced red pepper strips in bottom of pie dish. Pour the egg mixture on top. Top the remaining sliced red pepper strips around the pie, placing strips from the centre to outside like spokes in a wheel). Bake in preheated 350 F oven for 50 to 55 minutes. Test for doneness by sticking a wood tester or toothpick into centre, if done, should come out dry. Let stand for 15 minutes before cutting and serving. Serves 6
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Elegant Seafood Quiche

6 servings

1 1/2 cups shredded Swiss cheese
8 oz crab flakes (use real crab)
1/2 cup green onion slices
1/2 teaspoon salt
Dash of pepper
4 eggs
1 1/4 cups heavy cream

Preheat oven to 350 degrees F. Sprinkle cheese, crab, onion, and seasonings in pie plate. Beat together eggs and half and half. Pour over cheese mixture. Bake 55 to 60 min or until set. Can substitute sharp cheddar for Swiss cheese.
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Scotch Eggs – from Debbie Padilla

Makes 6

12 ounces pork breakfast sausage, ground
2 large eggs
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
6 hard-boiled eggs, peeled
3 tablespoons (she used flour, we can try gluten or soy flour)
1 tablespoon chopped flat-leaf parsley
1 teaspoon chopped fresh sage
1/4 teaspoon freshly grated nutmeg
1 cup ground pork rinds or gluten. (If you use a lot of pork rinds, go easy on the salt in the rest of the dish or maybe we could try wheat germ?)

  1. Heat oven to 400 degrees. In a medium bowl, combine sausage, one uncooked egg, salt, and pepper. Form into six patties of equal size. Mold each patty around one hard-boiled egg.
  2. Place gluten or soy flour in a bowl, and set aside. Lightly whisk remaining uncooked egg in a second bowl, and set aside. In a third bowl, combine parsley, sage, nutmeg,gluten and pork rind crumbs.
  3. Roll each sausage-covered egg in the gluten or soy flour, coating it, and shake off any excess. Dip the coated egg in the bowl with the whisked egg, coating it, then roll in the herb- crumb mixture to cover completely.
  4. Place eggs on the baking sheet. Bake until dark golden brown, 30 to 35 minutes, rotating the eggs several times for an even golden brown colour.
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Kevin’s Breakfast Omelette

3 eggs
Approximately 5 Tbsp. cream cheese
1/4 to 1/2 packet equal (or whatever you like)
1 tsp. cinnamon
Pinch of allspice.

Mix the cream cheese, equal and spices. You may want to soften the cream cheese by taking it out of the fridge ahead of time, or perhaps using the microwave. Mix the eggs and pour in to a pan with melted butter. As the eggs firm up, put in the cream cheese mixture and fold the eggs over them. Voila!
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Penny’s Quick and Easy Microwave Egg Salad

Spray a glass 2 cup measuring cup with cooking spray. Break 1-2 eggs into the cup and make an X into the yolks.(This keeps them from exploding) Cook 1 minute per egg on Medium. Then mash the eggs with a fork, add salt, pepper, a spoonful of mayonnaise, mustard and a small amt. of pickle relish. VERY Quick and tasty!
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Mac-fu and Cheese

2 eggs
2 oz. firm tofu cut into macaroni size pieces
2 oz cheddar cheese
Salt to taste

Scramble the eggs and cook over medium heat. When almost firm add the tofu and cheese and finish cooking until the cheese melts. Velveeta makes it taste almost like Kraft out of the box.
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Baked Zucchini Frittatas

Serving Size : 2

1 cup zucchini, sliced
1/4 cup onion, chopped
1/2 red bell pepper, cut into thin strips
1 clove garlic, minced
1 tablespoon butter
3 egg whites
3 tablespoons cream
1/4 teaspoon salt
1/4 teaspoon Italian seasoning
2 ounces Monterey jack cheese (1/2 cup)
1/4 cup Parmesan cheese

Heat oven to 400 degrees. Grease two 10-oz. custard cups or individual baking dishes. In 8-inch skillet over medium low heat, saute zucchini, onion, red pepper and garlic in margarine until tender; let cool slightly. In medium bowl, beat eggs, half-and-half and seasonings until combined. Stir in zucchini mixture. Pour into prepared custard cups or baking dishes. Sprinkle with cheeses.

Bake, uncovered, at 400 degrees for 14 to 17 minutes or until top is puffy and light golden brown. Let stand 5 minutes before serving. Serves 2.

Per serving: 226 Calories; 12g Fat (46% calories from fat); 19g Protein; 12g Carbohydrate; 38mg Cholesterol; 693mg Sodium
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Zucchini Frittata

Serving Size: 3

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, pressed or minced
2 medium zucchini, about 3 cups sliced
1/2 teaspoon salt or to taste
Freshly ground pepper -- to taste
4 large eggs
2 tablespoons fresh basil, finely chopped
2 tablespoons flat-leaf Italian parsley, minced
2 tablespoons Parmesan cheese

Heat 1/2 Tbsp. oil in a 10-inch, heavy-bottomed, oven-proof skillet. Add onion and sauté until tender and translucent. Stir in garlic and zucchini and continue sautéing until squash is just tender. Season with salt and pepper and remove from heat. In a mixing bowl, whisk together eggs, basil and parsley. Stir in sautéed vegetables. Add remaining 1/2 tablespoon oil to same skillet over medium heat, tilting pan to coat bottom and sides. Add egg-vegetable mixture, spreading evenly. Reduce heat to low and cover pan. Cook 10 to 15 minutes, until set. Preheat broiler. Sprinkle grated cheese on top of frittata if desired and broil briefly until lightly browned. Cut into 3 wedges. Serve immediately from the pan or transfer to a large round plate or platter.
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Spinach Cheese Pie (from Fran McCullough's Low Carb Cookbook)

2 (10 oz) packages frozen whole-leaf spinach, defrosted (I use chopped spinach)
2 TB butter
1 bunch scallions, including the firm green, chopped (about 3/4 c)
1/2 medium onion, chopped
6 eggs, beaten well
1 (15 oz) container whole-milk ricotta
1/2 pound feta cheese, crumbled
1 TB chopped dill
1/4 c chopped parsley
pinch of grated nutmeg
Salt and pepper to taste
Olive oil for the pan

Preheat the oven to 350F. Let the spinach drain in a colander in the sink. The easiest way to get all the excess moisture out of it is to line your hand with a double thickness of paper towels and squeeze handfuls of spinach dry. Then chop it and set aside.

Melt the butter in a large skillet; when it's foaming, add the scallions and chopped onion. Cook them over medium heat until they're soft, then add the spinach and a sprinkle of salt and pepper, and cook for 3 minutes, stirring from time to time.

Beat the eggs in a large mixing bowls and whisk in the ricotta. Stir in the remaining ingredients, then oil a 13x9-inch baking dish well, including the sides. Mix the spinach with the egg-cheese mixture, taste for seasoning, and pour into the pan.

Bake the pie for 30 to 40 minutes, until the moisture disappears and the top has dappled golden spots. Remove from the oven and let sit for 5 minutes before serving.

Serves 8, 9g protein, 16.9 g fat, 5 g carb per serving (according to the book).
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Pepperoni Eggs

Brown some pepperoni coins (I use the Hormel bag of already sliced pepperoni) in a skillet. You don't need any grease, just toss them in the skillet and brown..keep an eye on them as they cook quickly.

If there is too much grease, remove some from the skillet and then add eggs mixed up for scrambling. Scramble as usual. Serve.
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Chicken Egg Foo Young

8 eggs
1 cup shredded string beans
I cup shredded celery
1 1/2 cups shredded cooked chicken
1 cup sliced mushrooms, canned or fresh
1 cup shredded onions
Salt and pepper to taste

Place all ingredients in a mixing bowl, mix thoroughly and divide into 8 portions. Grease well a hot skillet, fry both sides until golden brown.

Serves 4.

The following egg foo young dishes can be made by substituting for the chicken in the above basic recipe the following:

Chinese Roast Pork Egg Foo Young Use 1 1/2 cups Chinese Roast Pork.

Lobster Egg Foo Young Use 1 1/2 cups sliced, cold, boiled lobster.

Shrimp Egg Foo Young Use 1 1/2 cups sliced, cooked or cold, boiled shrimps.
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Marcy’s Chicken Subgum Egg Foo Young

1 1/2 cups diced cooked chicken
8 eggs
1 cup diced onion
1 cup diced celery
1/2 cup diced Chinese water chestnuts optional
1/2 cup diced cooked green pepper
1/2 cup diced string beans
1/2 cup diced bamboo shoots optional
1 cup diced mushrooms
Salt and pepper to taste

Place all ingredients in mixing bowl, mix thoroughly, divide into 8 portions. Fry in hot well greased skillet until both sides are golden brown. Serves 4.

The following Egg Foo Young dishes can be made by substituting for the chicken in the above recipe:

Shrimp Subgum Egg Foo Young

Lobster Subgum Egg Foo Young

NOTE: Use cold, boiled shrimps or lobster
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Marcy’s Pepperoni Frittata

Makes 6 servings

1/4 lb. pepperoni slices
4 oz. mozzarella cheese, shredded
6 eggs
1/2 C Parmesan cheese, grated
2 tsp. butter
1 med. onion, sliced
1/2 C mushrooms, sliced
1 med. green pepper
1 C broccoli, chopped

Place butter in frying pan. Add onion, mushrooms, pepperoni, green peppers and broccoli. Saute' for 3 to 4 minutes until onion is almost done. Beat eggs with Parmesan cheese. Pour over vegetables in frying pan. Do not cover. Let cook until eggs are just about cooked, then sprinkle with Mozzarella cheese. Cook until cheese melts and serve.

Per serving: 276.7 calories; 20.6 fat (67.2 calories from fat); 17.1 protein; 5.6 carbohydrate; 226 cholesterol 660 sodium
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Green Eggs & Ham – by Dave Brichler

I tried this one night for something different to do with eggs. I had a few slices of ham and 2 or 3 leftover fresh broccoli stalks.

If you scramble in the same sauté pan, there's an effect the broccoli'd oil has on the eggs though: It turns them green. If you can stomach that, they're actually quite tasty. You can eat them on a boat. You can eat them with a goat. You will like them, Sam I Am. Yes, you will like Green Eggs & Ham.
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Desiree’s Sausage & Egg Casserole

2 lb. Sausage, browned and drained
6 eggs
2 cups of grated cheese
1 cup soy flour
1/4 cup chopped onion
1 few good dashes of hot sauce

Mix all ingredients and press into a 9"x13" pan. Bake at 350* until lightly brown. Cut into squares to serve. Can be made the night before and warmed in the oven.

Variation on a theme: leave out the soy flour and substitute slices of green chile rellenos peppers. Layer the cheese, sausage, and peppers like lasagna if you let it cool, it is less liquid.
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Desiree’s Cheese Pancakes

50 gm (~2 oz) Mascarpone cheese
50 gm (~2 oz) Ricotta cheese
1 egg
1 tbs. soy powder
1/2 tbs. vital wheat gluten
1 tsp. Splenda
vanilla extract
salt

Mix everything together and fry in a buttered frying pan. Makes one serving. 4.6 g carb, 447 calories, 39 g fat, 19 g protein. (But probably different for you, with other brands of cheese, soy powder, and wheat gluten, so do your own math).

You can try substituting cream cheese for the mascarpone (I don't like cream cheese, myself). Maybe even cottage cheese for the ricotta (in which case, don't add any salt...).
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Desiree’s Eggs Florentine

1 lb. creamed cottage cheese
1 pkg. frozen, chopped spinach
1/4 lb. butter or margarine
6 large eggs
1/2 lb. grated Swiss cheese
1/2 lb. Feta cheese
Nutmeg
Dash hot pepper sauce

Beat eggs. Add cheeses and butter and mix well. Cook and drain spinach well. Add to egg/cheese mixture. Add nutmeg and hot pepper sauce. Pour into greased 3 quart baking dish and bake @ 350 degrees for 40 minutes. Cut into squares.
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Desiree’s Crustless Breakfast Quiche

1 teaspoon Butter
1 1/2 cups Heavy cream
1 cup Cheddar cheese -- grated
2 teaspoons dried basil
2 teaspoons onion -- chopped
3/4 teaspoon paprika
1/4 teaspoon garlic powder
4 each eggs
Salt and pepper

Preheat oven to 325. Butter (or spay with Pam) bottom and sides of a 9-inch pie pan. Add cream to a medium saucepan and heat until scalded. Reduce head and stir in grated cheese. When cheese is melted, add basil, onion, paprika, and garlic powder. Remove from heat and cool for 5 minutes. Then add one egg at a time and mix in thoroughly until all eggs are used. Salt and pepper to taste, and mix well.

Pour mixture into pie pan, place in oven, and bake until custard is set (45-50 minutes). Serve hot or cold.
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Desiree’s Scotch Eggs

Makes 6

12 ounces pork breakfast sausage, ground
2 large eggs
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
6 hard-boiled eggs, peeled
3 tablespoons (she used flour, we can try gluten or soy flour)
1 tablespoon chopped flat-leaf parsley
1 teaspoon chopped fresh sage
1/4 teaspoon freshly grated nutmeg
1 cup (she used flour, we can try a mixture of ground pork rinds with soy flour or gluten, if you use a lot of pork rinds, go easy on the salt in the rest of the dish or maybe we could try wheat germ?)

  1. Heat oven to 400 degrees. In a medium bowl, combine sausage, one uncooked egg, salt, and pepper. Form into six patties of equal size. Mold each patty around one hard-boiled egg.
  2. Place gluten or soy flour in a bowl, and set aside. Lightly whisk remaining uncooked egg in a second bowl, and set aside. In a third bowl, combine parsley, sage, nutmeg, gluten and pork rind crumbs.
  3. Roll each sausage-covered egg in the gluten or soy flour, coating it, and shake off any excess. Dip the coated egg in the bowl with the whisked egg, coating it, then roll in the herb- crumb mixture to cover completely.
  4. Place eggs on the baking sheet. Bake until dark golden brown, 30 to 35 minutes, rotating the eggs several times for an even golden brown color.
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Desiree’s Sausage "Muffins"

1/2 LB bulk sausage (I like the hot)
1/2 c onion, chopped
1/2 tsp. salt
1/4 tsp. garlic powder
12 eggs
1/4/c green pepper, chopped
1/4 tsp. pepper
1/2/ c shredded cheddar cheese

In a skillet brown the sausage and drain well. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper, and garlic powder. Stir in the sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees for 20-25 minutes, or until a knife inserted near centre comes out clean.

Protein 19.5 g
Carbs 3.3g

2 muffins per serving

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Variations on Egg Foo Yung – by Patti Shock

First, I prepare the basics:


Now, sometimes I stir like scrambled eggs, and sometimes I let it sit and cook it more like an omelette.

Other things you can add, depending on your mood include mushrooms, strips of roast pork, chicken, some hamburger or seafood.  (When I use hamburger I brown it off after the garlic and before I add the sprouts, then at the end after the eggs are cooked,  I add cheese too) For chicken, I usually use leftover store-bought rotisserie chicken. Tasty and filling.
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Breakfast in a Cup

4 eggs
4 slices of bacon
1/2 lb. loose sausage
grated cheddar cheese (optional)

Preheat oven to 350 degrees. Spray a muffin tin with non-stick spray. Line bottom of four muffin cups with loose sausage so that it covers the bottom of each one and pat down. Wrap bacon around inside "wall" of each cup. Crack an egg in each one.

Bake approx 20 minutes until you see bacon is done. Sprinkle cheese on top of each one and bake until cheese is melted.
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Spinach Quiche – from AnnieOops

Blend or beat 4 eggs and 1/2 cup cream. Cook spinach (10 oz package of frozen works fine)...drain. I sometimes just defrost the spinach and toss it into the blender with the eggs and cream. Fry a tbsp. or so of chopped onion in a bit of butter  (or more, but count the carbs). Grate cheese (I like gruyere with spinach).

Combine all the above with the beaten eggs and cream and pour into pie plate. Top with additional grated cheese and bake about 45 min at 350.  Bacon or other meats are great with this.  Broccoli works well. If you want a bigger/higher quiche, use more eggs.  Season with spices you like.
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Janine's Spinach Pie

Blend together:

3 or 4 eggs
3 ounces softened cream cheese
1/2 tsp salt

Add and mix well:

1 cup grated cheddar cheese
1 10 ounce package frozen chopped spinach, thawed, well drained
1/4 cup chopped scallion (green onion)
2 Tbsp. dried or 4 Tbsp. fresh chopped parsley

Pour into buttered casserole (or unbaked pie shell). Top with

Thin slices of fresh tomato and
1/4 cup grated parmesan cheese

Bake at 450 for about 35 minutes
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Yoghurt and Cheese - Home-made Yoghurt from Caday357

Ingredients:

1 quart milk
1 cup heavy cream
1 tablespoon plain yoghurt

Preparation:

Mix milk and cream and bring to a boil. Let cool down to about 70F, then stir in the yoghurt. Keep at 110 degrees for 8 hours.

One cup is 4 grams of carbohydrate
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Cherry Omelette – from Debbie Cusick

3 eggs
1 tbsp. Splenda
1/4 tsp. cinnamon
1/4 tsp. vanilla
1/4 cup Lucky Leaf Cherry Pie Filling (this company makes this with Splenda
1-2 tsp. butter

Add 2 tsp. Splenda to pie filling. Whisk together the remaining Splenda, cinnamon, vanilla and eggs. Melt butter in omelette pan and cook omelette as you usually would. When eggs are well set add the pie filling on one side of the omelette, and flip over the other side to cover the filling. Then flip the omelette out unto a plate. Top it with a little sour cream for a blintz-like effect.

Approximately 10g carbs and 1g fibre without the sour cream.
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Cheese Quickie Pizza – found by Marcy

Take 2 slices cheese, pepperoni/mushrooms (whatever you like). Put the pepperoni on top of the cheese, squeeze some sauce on (I use Contadina Pizza Squeeze. It has 4 g carbs per 1/4 cup), put the other slice on top and microwave until almost crisp. Let set a few minutes and eat. I found 1:30 min. was perfect, but microwaves vary. Use a microsafe dish and I squirt it with Pam, as it has a tendency to stick.
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Fake French Toast by Cheryl Wilson
(posted by Desireè)

1 egg
2 tablespoons Ricotta cheese (or cream cheese or cottage cheese)
1 teaspoon vanilla extract
Dash of cinnamon
Dash of nutmeg
1 packet equal or 2 teaspoon Sugar Twin Brown Sugar

Heat frying pan with butter or Pam spray. Beat egg.  Add Ricotta Cheese, vanilla, cinnamon, nutmeg and sugar.  Blend well.

Pour into pan and cook.  Flip 1x to brown on other side. Note from Desiree: May be hard to flip - you can cook on 1 side, just make sure it's cooked.

I've only tried it with Ricotta cheese and so far so good.  I've had it 3 days in a row and as a quick snack.

Needless to say it's GREAT!!!

Toppings:

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Danielle’s Easy Devilled Eggs

Put desired amount of eggs in a pot cover with water and a dash of salt. Bring to a boil. Once at a full boil leave on the burner, cover but turn off the heat. Let the pot sit there covered for 20-25 minutes. Then, bring the pot to the sink. Drain off the hot water and run some cold water over them. Then put eggs only in a bowl and in the fridge for a good hour so they can cool.

Peel the eggshells off under cold running water. Once peeled slice the eggs gently lengthways and pop out the yellow centres gently. You want to try and not damage the white part because it needs to hold the yellow devilled filling. Break the yokes with a fork so it is crumbled in tiny pieces. Basically, smash 'em. Add a couple of teaspoons of mustard and a tablespoon or two of mayonnaise. Just add a little of each at a time tasting from time to time because they key is to get it just the way you like it. I don't have exact measurements. Then fill the eggs with a dollop for filling each and sprinkle with paprika if desired.

Voila, Devilled eggs!

Options:
 

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Cheese Crisps
 

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Avocado Angel Eggs – from Marcy

Ingredients:

1 dozen eggs
2 ripe California avocados, medium
1 teaspoon capers
2 tablespoons shallots, minced
1 tablespoon lemon juice
1/2 teaspoon paprika
6 black Nicoise olives, diced

Preparation:

Boil the eggs for three minutes. Peel and slice each egg in half lengthways. Remove egg yolks and place the egg white halves on a serving platter. Puree avocados and fold in minced shallots, mashed capers and lemon. Pipe mixture from a pastry pipette bag or spoon mixture into the egg whites. Garnish with a sprinkle of paprika and diced olives.

And the extra yolks? I make devilled eggs (g). I never have enough yolk to suit me when I make devilled eggs. So, I do half and half. I boil about 18 eggs, scoop the yolks out and fill some with one filling and the rest with devilled egg. Whatever is left over, I stuff celery. I cut the celery up into bite-size chunks and we use them for quick snacks.

In the past, when I made devilled eggs, I would always have to add too much mayonnaise to make up for the lack of yolks. Or, sometimes I'd just toss the extra whites to my dog.
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Crustless Pizza! – from Cyranna

(Beware: don't eat if cheese or sodium or nitrates stall you)

I put a layer of mozzarella cheese on the bottom of a medium tupperware dish, then put some sausage, black olives, pepperoni, and a little "pizza squeeze" over it (4 carbs per 1/4 cup, and I used about that, maybe less) then I put more mozzarrella cheese on top, with more pepperoni.  Then I nuked it until the whole mixture was bubbly and melted, then I put it in the fridge. It set, then I cut it into 8 slices. (I am estimating the whole thing has about 10 carbs.)

Well, at lunch today, it put a couple of slices on a plate and nuked it for a couple of minutes until everything was melted, and ate it with a fork.

Yummmmmmmmmmmm............... Just as good as pizza with the crust. In fact, I am going for seconds right now....... :)
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Michelle’s Directions to Make Yogurt
 

  1. Wash all pots and bowls to be used.
  2. Heat cream on moderate heat until the edges near the pot bubble, stirring frequently and gently.
  3. Measure one cup of warmed cream (from step #2) into another pot.
  4. Sprinkle the gelatine into the second pot of cream and stir thoroughly.
  5. Add another ½ cup of cream to the second pot, and stir thoroughly.
  6. Once the gelatine in the second pot is completely dissolved (no more clumps) gradually add the rest of the warmed cream to the second pot.
  7. Heat mixture gently, while stirring, until the temperature is between 110 and 120 degrees F.
  8. Remove pan from burner.
  9. Put the container of pre-made yoghurt into a large bowl. Stir until softened.
  10. Pour about a cup of the warm cream into the yoghurt bowl, and stir gently but thoroughly to combine.
  11. Continue adding cream, and then stirring, until all the cream has been incorporated into the bowl.
  12. (optional) Reheat yoghurt mixture to 110 degrees F.
  13. Pour mixture into containers, cover with a towel, and allow to sit for at least 3 hours.


USE half-and-half or heaving whipping cream and my yoghurt usually takes up to 10 hours to culture

For gelatine use 1 packet of Knox and for yoghurt use 1 cup of Dannon plain
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Breakfast Casserole – from Cathy

5 eggs beaten
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
1/4 cup cream
1 jalapeno, chopped
3 or 4 Morningstar Farms Breakfast Patties (tastes like breakfast sausage)
1-2 tsp. chopped garlic
3 oz. cream cheese
3 T. salsa

In a medium, microwave safe casserole dish, cook the garlic, chopped jalapeno (or any other spicy addition, like crushed red pepper) and frozen MF Breakfast Patties in the micro. until the patties are thawed.  Cut the patties into small pieces, then add all the other ingredients.  Microwave (covered) for 4 minutes, then stir well.  Microwave for 6-8 minutes (turning every 2 minutes), then let stand for 5 minutes (continues to cook). Cut into wedges to serve.
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Avocado Lunch Treat – from Cathy

Take an avocado, split with pit removed, and fill each side with cottage cheese.  This is kind of high in carbs, but if you can spare them, it's yummy.  Dr. Atkins says it 13g for the Florida avocado, but 27 g. for the California avocado.
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Cheese Ideas from Jennifer

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Great Mini-Quiches – from MB Hegel

This weekend I bought a mini casserole dish (about 4" X 4") and have been making great mini quiches!
Spray casserole with Pam.

Put in casserole:

1/2 can crab
Handful grated swiss cheese
Tablespoon chopped red onion

In a separate bowl beat 1 egg and about 2 Tablespoons of heavy cream. Pour over other ingredients, mix up a little, a little salt and pepper and bake for 20 minutes at 350 degrees (while you are in the shower). Delicious and quick!

You can substitute what ever you like - different cheeses bacon, sausage, ham, different spices
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PeeWee’s Crust-less Broccoli Quiche

4 slices bacon
1 C. half & half
1 C. grated Swiss cheese
1 C. Broccoli florets (I use less)
1/4 t. salt
1/8 t. lemon pepper
1/8 t, garlic powder
A little white pepper

Preheat to 350. Crisp bacon in microwave. In bowl beat eggs, add cheese and stir in broccoli, salt, garlic powder and lemon pepper. Stir in ½ of the bacon, pour into pie plate (ungreased and bake for about 30/35 minutes.  Top with remaining bacon. Serve hot, cold or at room temperature.  Bring it to work for lunch or a snack.

Of course you may add and omit different cheeses, spinach in lieu of bacon, etc.

By my count:  10.4 grams  cream
                          8.0 grams  cheese
                          4.0 grams eggs
                           8.0 grams broccoli
Total: 30.4 grams or for 8 slices: about 4 grams per slice

Enjoy!
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George’s “Cheese Thing”

Take a casserole dish and line with crushed pork rinds. I just half fill the dish with whole ones, and use a potato masher. There should be enough crumbs so that you cannot see the bottom of the dish. Now take cubes, slices or shredded cheeses of more than one kind- cheddar, Colby, Monterey jack, Muenster, mozzarella, provolone are all good but you don't have to use all- and loosely fill the dish with the cheeses. If you like, you can add broccoli, chopped onion and cauliflower, or ham, but if you like mushy veggies, pre-cook them. Then bake in the oven at 325 for half an hour, or until all of the cheese is melted to level and your house smells like cooked cheese. Let it cool a little (about 15 minutes) and serve.
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Christine’s Crepes

2 eggs
1T oil
2 T. protein powder
1 packet sweetener
Heavy cream to desired consistency (usually just a couple of tablespoons).

Mix all together really well with an electric beater (you want it foamy). Drizzle very thinly into heated medium sized frying pan (nonstick works best, use spray or oil otherwise)

You can double and triple this recipe with no problem. This recipe makes 2-3 crepes depending on the size of the pan. We make them in big batches and then store them in the refrigerator so they're handy for sandwiches.
We have stuffed these with cream cheese sweetened with a little sweetener or with meats (pizza makings is great!) & cheeses. Put a couple of tablespoons of Alfredo Sauce on top for something really rich and special when you stuff them with meat.
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Debbie Cusick’s Brie Treat

1 wheel of Brie cheese in a cardboard container (about 6 inches across)
1/2 cup chopped walnuts
1/4 cup brown Sugar Twin
1/4 cup Splenda
4 tbsp. butter (1/2 stick), sliced into 4 pats

Get a wheel of brie in a cardboard container and take it out of the container and sit the cardboard ring on top of the brie like a "hat" so it comes down just over the edge of the cheese but sticks up about 1/2 an inch or so.
Mix chopped walnuts with sweetener, fill the cardboard "hat" with it, then put the 4 generous pats of butter on top. Bake in oven at 350 for about 10-15 minutes until the butter all melts. Remove the "hat" and serve with Wasa or just slice with a knife and eat.
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Scott’s Scrambled Eggs

5 eggs
1 Tbsp. butter
1/4 green pepper chopped
1/4 red pepper chopped
15 pieces pepperoni OR Hormel Cure 81 ham chopped
Parmesan cheese
Salt
Pepper

Put pan on medium high heat. Put butter in centre of pan. Cut up peppers while heating butter. Sauté the peppers in the butter. When halfway to desired tenderness, add pepperoni or ham to pan. Beat eggs in a bowl. When pepperoni is browned, or ham is no longer wet, pour eggs in. Mix every 15 seconds or so. 1 minute before the eggs are done, sprinkle Parmesan cheese on eggs and mix them up. Season to taste and serve with Parmesan cheese on top.

It's important to sauté the veggies and meat first because the water in them will ruin the texture of the eggs. Add onions to the mixture if you like.
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Rob’s Mini-Pizza Crusts

Here's what I did.
 


I then topped it with a couple of tablespoons of Ragu pizza sauce (3g carbs per 1/4 cup), a little pepperoni, a little hamburger (get crazy with your own toppings here), some oregano, a little garlic powder sprinkled on top, a little parmesan cheese sprinkled on top, a little more cheese on top...

Pop it back in the microwave for about 25 seconds to melt the cheese on top...

I could even pick up the mini-pizza and eat it with my hands. :). It was darned tasty, too!!!
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Marcy’s Boneless Pizza

This is both easy and flexible (so if you like different stuff on your pizza than I do, you're good to go). The first thing you need is the proper equipment: a jelly roll pan and parchment paper. The jelly roll pan has short sides that keep stuff from running off, and the parchment paper fakes the toppings into thinking they are sitting on a crust so they meld properly. (When we were in college, we used to call pizza crust "pizza bones" and feed them to the cat - who loved them)

Here's what to do:
 

  1. Preheat your oven to 450F.
  2. Line your jelly roll pan with parchment, or better yet, line it with a double layer of parchment.
  3. Spread sauce over the paper, not quite to the edges. (I make my own sauce, to keep the carbs down, but since you only need 1 or 2 Tbsp. of sauce, people not on induction could even use purchased pizza sauce.)
  4. Grate a LOT of cheese and spread it over the sauce, completely covering the sauce. (If you leave any sauce uncovered on the edges, not only will the uncovered sauce burn, but so will the cheese next to it.)
  5. Place your toppings over the cheese.
  6. Place in the oven and bake for 7 minutes.
  7. (This is important!) Let the cooked pizza sit on the counter for 5 or 10 minutes to firm up. At this point, it should have the exact taste and texture of pizza toppings pulled off the crust.
Obviously, the carb count here will depend on what cheeses, what sauce and what toppings you use.
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Retromom's Crepes with Cheese Filling

2 eggs
1 T Oil
2 T Protein Powder
1 Pkg sweetener
2 T heavy cream

Mix all and fry (I found that the protein powder clumped so I will premix it until it's smooth next time before adding to the rest). Recipe makes 2-4 crepes and can be doubled or more.

Betty Crocker's Cheese filling:  (mind you I still haven't tried this)

1 cup dry cottage cheese (my grandmother used a paper towel to dry it, then eventually switched to using ricotta instead)
1/2 cup sour cream
1-2 T sugar (use sweetener instead)
1 t vanilla

*Betty Crocker also adds 1/2 t grated lemon peel but I've never seen that in this stuff before so I'm leaving it out
Mix all, spread over crepe, and roll crepe.
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Low Carb Finnish Pancakes – from Wendy Kopera

5 eggs
3/4 cup Splenda
1 cup protein powder (probably could use a lot less)
1 cup heavy cream
1 cup water
1 stick butter
Dash salt

Combine eggs and Splenda, add protein powder, cream, salt and water (I mixed the powder with the liquid first to reduce clumping).  Melt butter in 9x13 baking pan.  Add butter to mixture then pour back into pan. Bake at 375 for 25-30 minutes.

The original recipe used an equal amount of sugar instead of Splenda, and used 2 cups of milk instead of the cream and water.  The powder was flour, and I substituted 1 to 1.  It seemed heavy on the powder to me. If anyone further modifies this and makes it even better please let me know, I'm not the most creative baker.

More Eggs and Cheese Recipes
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