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Monday, October 12, 2009

CREAM CHEESE SCRAMBLED EGGS



CREAM CHEESE SCRAMBLED EGGS
My favorite “quickie” breakfast for when I want eggs. Triple or quadruple the recipe to feed a crowd. Good stick-to-your-ribs Induction food.  

2 eggs
1 tbsp half and half, OR whipping cream (15 mL)
salt sprinkle
pepper sprinkle
2 tsp butter (10 mL)
2 tbsp cream cheese (25 mL)

In small bowl, combine eggs, half and half, OR whipping cream, salt and pepper sprinkle. Beat lightly with fork. In medium saucepan, melt butter and add egg mixture. Add cream cheese cut into small pieces. Allow eggs to begin setting around edges. Lift and fold eggs, so that uncooked portions flow freely underneath. Continue cooking in this manner until eggs are set.

Yield: 2 servings, 1 serving:
180.8 calories; 7.9 g protein; 15.9 g fat; 1.3 g carbs

Variations: Scrambled Eggs Archduchess: Omit cream cheese. Scramble eggs until they thicken. Add 1/4 cup (50 mL) canned, sliced mushrooms and 1/2 cup (125 mL) diced cooked ham (1.6 g Carbs).

Shrimp Scramble: Add 1/2 cup (125 mL) cooked salad shrimp. (1.3 g Carbs)

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

1 comment:

Anonymous said...

A good story

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.

Enjoy