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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: 
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