The Best Scrambled Eggs Ever

If you've visited this blog before, you'll know I sometimes struggle to eat eggs. I'm not a giant fan of their taste, but as such a great source of protein I'm always trying to find new ways to tart them up. 

Easier to put together than my yummy breakfast muffins, I reckon these scrambled eggs have cracked it. (Sorry!)

In the picture above, I've served my eggs on a toasted slice of ProFusion Protein Bread. It's made with flax seeds, wheat and milk protein and rye flour and works out to about 5g of carbs per slice. You can get it in The English Market. 

The Best Scrambled Eggs Ever (Serves 1)

Ingredients

2 Medium Eggs

Generous Knob Of Butter

Tablespoon Cream Cheese

Salt & Pepper

Method

1. Turn your stove/ hob on at a medium heat.

2. Crack two eggs into a small saucepan and add the butter.

3. Place over the heat and stir with a spatula. Don't use a whisk.

4. Continue stirring until the eggs begin to thicken and bind together as one. It usually takes about 90 seconds-2 minutes to get the right consistency.

5. Take the saucepan off the heat and add the cream cheese. Stir until completely mixed.

6. Season with salt and pepper. Serve!

These creamy eggs are tasty enough to eat alone, but to avoid samey-ness I like to mix it up from time to time. Here are a couple of my favourite variations:

• Add a pinch of chili flakes when stirring in the cream cheese, skip the salt and pepper.
• Fry off some bacon, finely chop 1 spring onion and mix into the eggs.
• Sprinkle with grated cheese before serving.
• Fry a bunch of cherry tomatoes on the vine, then mix into eggs before serving.

Sausage and Egg McMuffin Sandwich

For Sunday brunch, S made this awesome sausage and egg sandwich from the Keto-fied! cookbook. With a great selection of recipes, it's a cookbook I'd highly recommend to anyone interested in eating a low carb diet. You can buy the PDF and kindle version here for about €9.

This tasty sandwich is really simple to put together and perfect for a lazy Sunday brunch. I picked up a set of two ring molds in Delia's Kitchen on Carey's Lane for €11 and have been getting loads of use from them so far.

Muffin Love

I was excited to see my yummy breakfast muffins pop up at the top of this post over on allday.com, featuring inventive ways to use your muffin tin!

There are some great ideas there- particularly these Mini BLT Bowls.  I'm going to have to up my muffin tin game!

Easy Low Carb Breakfast Muffins

These keto breakfast muffins are so simple to make and really tasty to boot! If you've read the blog before you'll know that I'm always trying to find new ways to eat eggs. I hate eggs. But I love these muffins.

This is what I like to think of as the 'classic' recipe, but you can pretty much fill them to suit your taste. They're also a great way of using up leftovers or those odds and ends in the fridge which are about to go off.

This recipe makes six muffins, which S and I love to eat warm on a Sunday morning. You can equally make them ahead of time and grab one on your way out to work in the morning- keto breakfasts can be a time-consuming affair. They'll keep for a day or two in an airtight container.

Ingredients (makes 6 muffins)

6 slices of pancetta

2 eggs

1/2 a white onion, finely diced

3/4 cup of double cream

Salt and Pepper to taste

1 cup of grated cheddar cheese

Method

Preheat the oven to 220/430 degrees and grease your muffin tray with a spray oil.

1. Heat a little oil or butter in a frying pan- I used ghee- and fry off your pancetta slices.

2. When crispy, set aside and saute the onions in the bacon grease.

3. Chop the pancetta into small pieces and mix with the onions. Evenly distribute the mixture into the muffin tray.

4. In a bowl, break the two eggs and add the cream and salt and pepper to taste. Mix well.

5. Pour the mixture into the muffin trays, covering the pancetta and onion.

6. Top with grated cheddar cheese.

7. Bake in your preheated oven for 15 minutes et voilà!

Get creative with your fillings and try adding mushrooms, peppers or chorizo! If you like your food on the spicy side, sprinkling some chili flakes into the egg mixture will add a nice kick.

Carb Count: With the ingredients I used, these muffins work out at a very respectable 1.5g net carbs each. If you're watching your carb count, make sure to do your own math.

Crepe Sandwich

Monday. Ugh.
This morning I just wanted to grab breakfast as quickly as possible. I mixed up the simple crepe mixture and instead of making three thin crepes I just poured the whole mixture into the frying pan. It worked out surprisingly well, fluffling up more like a frittata than a crepe.

Fold over and stuff with three slices of streaky bacon for an easy to eat sandwich. And of course I fried the rashers beforehand, so I was able to cook the giant crepe in that lovely bacon juice.

For a little something extra add a drizzle of sugar-free maple syrup. I've poured it on top for the benefit of the photograph, but if you want to pick the crepe up like a sandwich that mightn't be the best idea!

Low Carb Pancakes

Last week I posted this very simple crepe recipe. It's a handy way to get some eggs inside you in the morning. However, if you're willing to go to a little more effort or want something a bit more substantial, try these gorgeous pancakes.

pancakes ala instagram

I'll usually have these with M&S dry cured smoked streaky bacon and sugar-free maple syrup. Like the crepes, these also work well as a dessert option with homemade nutella and mascarpone.

These measurements make about four pancakes. Make more and keep the mixture in the fridge for up to three days. If you find the coconut flour too sweet, just switch it for almond flour.

Ingredients

2 Tablespoons coconut flour
2 Large eggs
2 Teaspoons of unsweetened almond milk
1/2 Tablespoon of double cream
Pinch of cinnamon
3 Teaspoons of stevia or another sugar substitute

Method

1. Mix all the ingredients together, whisking well.

2. Put your frying pan on the heat, and melt a 1/2 teaspoon of coconut oil. I like to use refined oil as it is odourless and tasteless.

Pro-Tip: Fry your rashers first, then cook the pancakes in the same oil for extra bacon-y goodness.

3. Spoon the mixture into the  pan and cook for about 2 minutes on each side. Done!

If you're counting carbs make sure to do the math based on the ingredients you've used.

Crepes

I'm not a big fan of eggs, I don't like them boiled, fried or scrambled. My mother blames herself for not giving them to me as a child, though she didn't give me wine either and I certainly developed a taste for that.

Eggs are such a great source of protein, and an important part of eating a low-carb diet, so I'm always looking for a way to trick myself into eating them. These crepes are so quick to make, and go with everything.

The recipe below makes three crepes, but it's a great idea to triple the quantities and keep the mixture in the fridge. You'll have three days' worth of breakfast ready to go and a washed out squeezy mayonnaise bottle is a handy dispenser.

Ingredients

2 Large eggs
2 Tablespoons of double cream
1 Teaspoon of vegetable oil

Method

1. Mix everything together in a bowl.

2. Lightly grease the hot frying pan with a small amount of butter or oil, then spoon in the mixture.

3. Give each crepe about a minute on each side.

4. Serve with streaky bacon and sugar-free maple syrup for an American-style breakfast.


Pro-Tip: These crepes also make a great dessert option. Serve with homemade nutella, mascarpone and crushed walnuts or pecans.