Basic Egg Loaf8 ounces full fat cream cheese
4 ounces butter, meltedPreheat your oven to 350 degrees F.Once all of the ingredients are at room temperature, place them all in a bowl and blend until smooth. You can use a Kitchen Aid, a food processor, a blender, a stick blender, etc.Pour into a greased baking dish (just about any will work: loaf pan, 13×9 casserole, muffin tins, etc.) and bake 30 to 45 minutes (or until brown).
I am adding the 7 day menu from the Dr. Atkins’ Diet Revolution (1972) book to the About 1972 Atkins page. In doing so, there are dishes listed that I have not posted to my blog (until today). Get ready for some posting craziness! 🙂
Scrambled Eggs with Spicy Ham Serves 2 4 thin slices boiled ham Mustard sauce 2 Tablespoons butter 4 eggs Salt Pepper 1 Tablespoon heavy cream Cut ham in half to make squares. Spread with Mustard Sauce. Melt butter in skillet. Beat eggs with cream, salt, and pepper and scramble in the butter until lightly cooked. Spoon out some scrambled egg in center of each square, roll up, fasten with toothpicks, and serve hot. Total Grams 4.0 Grams Per Serving 2.0 From the Dr. Atkins’ Diet Revolution (1972)
Well, I finally got around to making these but changed it up a bit and LOVE THEM! A side note: I noticed, when I checked the original recipe in my post last week, I neglected to include the link to the actual recipe. If you notice that on others, please let me know. Here’s the original recipe: http://www.epicurious.com/recipes/food/views/Ham-and-Horseradish-Stuffed-Eggs-10205 And here’s what I did: 6 Eggs 2 Tablespoons Mayonnaise 1 Tablespoon Sour Cream 2 teaspoons prepared Horseradish 1/2 teaspoon Grainy Mustard 1 slice thick-cut Bacon (streaky or whatever kind you have), minced Salt and Pepper to taste Same directions as any deviled eggs (hard boil the eggs, peel, slice in half, dump the yolks in a bowl, mash them, mix with the rest of the ingredients, then fill up the egg white halves). Let them sit in the refrigerator for about half an hour to let the flavors blend. YUM! Great breakfast! 🙂
I know I reblogged this recipe just a few days ago but I had to try making it NOW. Well, I originally made this video for a small group of friends (that’s why the quality of the camera work is lacking) but thought I would share my experience with all of you. I will make these again but like Shannon did!
So, this week Melissa from I Breathe … I’m Hungry has been on an egg fast and I’ve read every single one of her posts. I was curious how she would be able to do it without getting so sick of eggs (I do and I don’t eat nearly enough to survive JUST on eggs for even one day). Some of the recipes she came up with are PERFECT for a keto diet (High fat, low carb, moderate protein) and anyone on Atkins who is trying to work up something different to add to their menu. So, here are her posts from this week: Basic explanation of her egg fast. AND recipes: Buffalo Omelette (Low Carb) For the filling: 2 oz cream cheese, softened 1 Tbsp blue cheese 1.5 tsp hot sauce For the omelette: 3 eggs 1 tbsp water 2 Tbsp butter Salted Caramel Custard (Low Carb) For the custard: 2 eggs 2 oz cream cheese, softened 1 cup water 1.5 Tbsp granulated sugar substitute (splenda, ideal, swerve, etc.) 1.5 tsp caramel extract For the caramel sauce: 2 Tbsp salted butter 2 Tbsp granulated sugar substitute 1/4 tsp (or to taste) caramel extract Easy Deviled Eggs (Low Carb) 6 eggs 1/3 cup sugar free mayonnaise 1 Tbsp green tobasco 1/2 tsp Kosher salt Snickerdoodle Crepes (Low Carb) For the crepes: 6 eggs 5 oz cream cheese, softened 1 tsp cinnamon 1 Tbsp granulated sugar substitute (Splenda, Swerve, Ideal, etc.) butter for frying For the filling: 8 Tbsp butter, softened 1/3 cup granulated sugar substitute 1 Tbsp (or more) cinnamon Fettuccini Alfredo (Low Carb) For the pasta: 2 eggs 1 oz cream cheese pinch of salt pinch of garlic powder 1/8 tsp black pepper For the sauce: 1 oz Mascarpone cheese 1 Tbsp grated parmesan cheese 1 Tbsp butter
I say Portuguese because a friend shared this recipe (which was translated via Google). I do not have the original URL for this. Here’s the translated version: The wonderful afternoon snack! ! 2 eggs 2 tbsp grated cheese Salt to taste 1cc yeast 1 tbsp olive oil Beat with a fork and take the micro for 3 minutes. Open the bread in half and fill with ham and mozzarella and take the sandwich until golden brown and enjoy! Untranslated for those who read Portuguese: Lanchinho da tarde maravilhoso! !! 2 ovos 2 cs queijo ralado Sal a gosto 1cc de fermento 1 cs azeite Bater com um garfo e levar ao micro por 3 minutos. Abrir o pão ao meio e rechear com presunto e mussarela e levar para a sanduicheira até dourar e bom apetite! Anyway, I figured the 1 cc of yeast was 1 teaspoon, since it translated “cs” into tablespoons. So, I made this. I did 2. One to do like a grilled cheese on my stove and a second to cook in a sandwich maker. I did everything per the instructions, except added a little garlic powder to one batch. I microwaved this in one of these Ziploc containers, since it more closely resembles the size and shape of a piece of white bread:
This is what it looked like after coming out of the microwave (just about thought it was going to spill over the top but it deflated quickly).
I just put cheese in the middle, after slice in half lengthwise. Then commenced cooking. Here is the one on the stove top griddle: And here’s the second one after I removed it from the sandwich maker: The consensus between my husband and myself? It’s a greasy dense omelet. I’m not sure what (if anything) the yeast did in the recipe. If I had to choose a cooking method, I prefer the stove top griddle. I initially was going to say I wouldn’t make these again but now that they have cooled off a bit, the griddle one, if doctored up with vanilla and cinnamon, could probably fool my brain into thinking it was french toast. I might have to try that! Anyway, if you try this, tweak it, and love it, let me know how you did it! 🙂
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