Tag Archive for: eggs

Easy Keto Friendly Chaffle

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Easy Keto Friendly Chaffle

The quick and delicious Keto Chaffle recipe is easy to make and versatile. You can use chaffles for hamburger buns, sandwiches, or smothered in sugar-free syrup as a low carb waffle.
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Course Breakfast, dinner, lunch, Snack

Equipment

  • 1 Chaffle or waffle maker

Ingredients
  

  • 1 Egg
  • 1/2 Cug Shredded cheese

Instructions
 

  • Turn chaffle or waffle maker on or plug it in so that it heats and grease both sides.
  • In a small bowl, crack an egg then add the 1/2 cup cheddar cheese and stir to combine.
  • Pour 1/2 of the batter in the waffle maker and close the top.
  • Cook for 3-4 minutes or until it reaches desired doneness.
  • Carefully remove from waffle maker and set aside for 2-3 minutes to give it time to crisp.
  • Follow the instructions again to make the second chaffle.
  • Follow the instructions again to make the second chaffle.
  • Experiment with different cheese. Add a little extra spice like garlic powder or Everything But the Bagel seasoning. I also like to add a little hot sauce.
  • Keep it sugar-free by adding keto-friendly sweeteners like Lakanto or Monkfruit to make a sweet chaffle.
  • Or, my favourite is sliced avocado and smoked salmon, so delicious.
Keyword chaffle, eggs, keto
Best lemon meringue pie

Classic Lemon Meringue Pie

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Classic Lemon Meringue Pie

Home made lemon meringue pie is delectable. It will be hard to just have one slice!
Print Recipe
Course Dessert

Equipment

  • 1 Food Processor
  • 1 Rolling Pin
  • 1 Pie pan
  • 1 Pot
  • 1 Whisk
  • Parchment paper
  • Foil

Ingredients
  

Pie Crust

  • 2 1/2 Cups Flour
  • 4 Tbsp sugar or equivalent
  • 1 Fresh, free-run, soya free, Omega-3 egg for egg wash
  • 1/2 tsp Sea salt
  • 1 Cup butter, chilled
  • 4 tbsp Ice water
  • 1 tbsp Cream for egg wash

For the filling

  • 5 Fresh, free-run, soya-free, Omega-3 eggs
  • 1/4 tsp Kosher salt
  • 1 1/4 cups Sugar
  • 2 Tbsp Lemon zest add more for more zing!
  • 3/4 Lemon juice
  • 1 1/4 Cup water
  • 4 tbsp butter

For the meringue

  • 1 1/3 Cups Sugar or equivalent
  • 1/3 Cups Water
  • 4 Fresh, free-run, soya-free, Omega-3 egg whites
  • 1/4 tsp Salt
  • 1/4 tsp Cream of tartar
  • 1 tsp Vanilla extract

Instructions
 

  • In a food processor, combine flour, sugar and salt. Whiz together. Add cubed of cold butter and pulse until you have small pea-sized pieces. Drizzle in the ice water while pulsing then carefully remove the blade and use a spatula to give a final mix.
  • Dump onto a pastry mat or floured surface and knead a couple times then form into a disk. Wrap in plastic and refrigerate for 30 minutes.
  • Preheat the oven to 425 degrees.
  • With a rolling pin, on a well-floured surface, flatten out into a circle at least 2inches larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. Roll the dough onto your rolling pin.
  • Unroll the dough into the pie pan without stretching. Press into pie pan.
  • With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
  • Add a round of parchment paper frilled on the edge onto the crust. Now press tinfoil onto the paper, pushing it against the edge of the crust. This will keep your pie crust propped up during baking. 
  • Bake at 425 degrees for 15minutes.
  • Takeout the tin foil and brush crust with an egg wash, Made with an egg mixed well with a tablespoon of cream. Dock the pie crust.
  • Add foil around the sides. Bake another 10 minutes at 425F then reduce temperature to 375 degrees and bake until the center is golden, about 15-20 minutes.

For the filling

  • Zest 2-3 lemons for at least two tablespoons of zest. Juice lemons to obtain 3/4 cup of juice.
  • Whisk together the five egg yolks in a medium bowl then set aside.
  • Add sugar, cornstarch, and salt to a medium pot. Whisk to combine then pour in water, lemon juice and zest and whisk again to distribute all the dry ingredients. You don't want clumps!
  • Place on medium high heat and whisk continuously until thickened. About 5 minutes or so.
  • Time to temper the eggs!
    Slowly drizzle in a cup of the hot lemon mixture to the eggs while whisking vigorously. Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking over heat. 
  • Add in butter and stir until all is melted.

For the meringue

  • Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
  • Ina medium saucepan add the remaining one cup of sugar and 1/3 cup water then place on medium-high heat. Stir until sugar melts and becomes clear. Maintain at medium-high heat until temperature reads 235-240F.
  • Drizzle the sugar into the mixer immediately. Run mixer until meringue is tepid. Add the vanilla, beat to combine and use immediately.

Now time to asssemble

  • Pour lemon filling onto pie shell and smooth.
  • Add meringue onto pie leaving a small border of the lemon curd exposed. use your spatula or a spoon to create some swirls and peaks for visual interest.
  • You can toast the meringue with a kitchen torch or broil for about 1-2 minutes or until meringue is golden. Chill until pie is set before cutting, about 3 hours.
  • This pie is best eaten the same day you make it.

Original Chaffles

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Original Chaffles

If you have not tried a chaffle, please do! They are so good and healthy, and will keep you feeling full longer.
Print Recipe
Servings 4 people

Equipment

  • 1 Chaffle or waffle maker
  • 1 Food Processor

Ingredients
  

  • 2 Fresh, free-run, soya-free, Omega-3 eggs
  • 4 Tbsp Almond flour
  • 1 Cup Mozza cheese
  • 1 Tsp Baking powder

Instructions
 

  • Preheat chaffle or waffle maker.
  • Blend all ingredients together in food processor or blender until creamy & smooth. 
  • Let rest for 3-5 mins.
  • Add 2 Tbsp of batter for each chaffle.
  • Serve with fresh fruit, butter & maple syrup or enjoy as is! 

Sweet Chaffles

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Sweet Chaffles

Healthy & delicious, plus so easy for kids to make!
Print Recipe
Course Breakfast, Dessert
Servings 4

Equipment

  • 1 Chaffle or waffle maker
  • 1 Food Processor

Ingredients
  

  • 4 Fresh, free-run, soya-free, Omega-3 eggs
  • 4 oz Cream cheese
  • 1 1/3 Cup Almond flour
  • 3 Tbsp Monk fruit or equivalent
  • 2 Tsp Vanilla extract
  • 1 Tsp Baking powder

Instructions
 

  • Preheat chaffle or waffle maker.
  • Blend all ingredients together in food processor or blender until creamy & smooth. 
  • Let rest for 3-5 mins.
  • Add 2 Tbsp of batter for each chaffle.
  • Serve with butter & maple syrup or fresh fruit & whip cream. 
Carmelized Pear Gorgonzola Quiche

Carmelized Pear & Gorgonzola Quiche

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Carmelized Pear & Gorgonzola Quiche

Enjoy for brunch, lunch or dinner!
Print Recipe

Equipment

  • 1 Pie Plate
  • Tin Foil
  • Baking Beans
  • 1 Rolling Pin
  • 1 Food Processor

Ingredients
  

Pie Pastry

  • 3/4 Cup White flour
  • 1/2 Cup Unsalted butter
  • 1 fresh, free-run, soya-free, Omega-3 egg yolk
  • 1 1/2 Tbsp Water

Quiche Filling

  • 2 Pears cut into small cubes
  • 1/2 tbsp Butter
  • 1/2 tbsp Sugar or equivalent
  • 1 medium Onion
  • 1 tsp Thyme dried
  • 1/4 tsp Nutmeg
  • 1/2 cup Gorgonzola cheese (crumbled)
  • 1 1/3 cup Heavy cream
  • 2 Fresh, free-run,soya-free, Omega-3 eggs
  • 1 Fresh, free-run,soya-free, Omega-3 egg yolk
  • Salt and Pepper to taste

Instructions
 

  • Preheat oven 400 degrees Fahrenheit.

Pastry

  • For pastry, blend together the flour, butter, egg yolk and water using a food processor until it forms a softball. 
  • Place dough onto lightly floured surface and roll out pastry.
  • Carefully lay pastry in pie plate. Trim edges so just above level of the top of the plate.
  • Gently flute the edges and prick base all over with a fork. Chill pastry for 15 mins.
  • Line pastry with tin foil and fill with baking beans, bake for 20 mins. Remove baking beans and bake for another 5mins.
  • Lower oven temperature to 300 degree Fahrenheit.

Quiche Filling

  • For quiche filling, fry onions over medium heat with olive oil - 2-3 mins.
  • Add butter & sugar to pan and allow to melt, then sauté the small cubes of pear for 3-4 mins until tender.
  • Arrange onion and pear mixture onto pastry base and crumble 1/4 cup (half the cheese) over top.
  • In a separate bowl whisk together eggs, egg yolk, cream, thyme, nutmeg and seasoning - pour onto pastry base.
  • Sprinkle with chopped walnuts and remaining 1/4 cup cheese evenly on top. 
    Cook quiche for 40 mins until filling is set. 
  • Enjoy this delicious quiche!
Yorkshire Pudding

Yorkshire Pudding

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Yorkshire Pudding

Ohhh these are a must and so easy to make. Your family will be asking you to double the recipe!
Print Recipe

Equipment

  • 1 Muffin Pan

Ingredients
  

  • 1 Cup Milk
  • 1 Cup Flour
  • 2 brown free-run, soya-free, Omega-3 eggs
  • 1/4 tsp salt
  • 1 tbsp ghee, lard or butter
  • Oil for muffin pans

Instructions
 

  • Pre-heat oven to 450 degree Fahrenheit.
  • Add oil to each muffin tin and put into heated oven while preparing batter -2-3 mins.
  • Blend flour and salt; gradually add in milk & beat until smooth.
  • In a separate bowl, beat eggs until thick and light.
  • Add flour mixture to beaten eggs.
  • Beat 2 mins with electric mixer.
  • Pour 1/3 cup of batter into hot muffin tins.
  • Bake 15 mins @ 450 degree Fahrenheit, then reduce heat to 350 degrees Fahrenheit and bake 15 mins more.

Egg-ceptional Cream Puffs with Berries

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Egg-ceptional Cream Puffs with Berries

Print Recipe
Servings 12 people

Equipment

  • 1 Saucepan
  • 1 Electric hand mixer or wooden spoon
  • 1 Pastry bag
  • 1 Baking sheet

Ingredients
  

  • 1 Cup Water or Milk or 1/2 cup of each
  • 1/2 Cup Butter cut into small pieces
  • 1 tbsp Sugar
  • 1/2 tsp Salt
  • 1 Cup Flour
  • 4 Fresh, free-run, soya-free, Omega-3 eggs
  • Mix berries
  • Icing sugar to dust

Instructions
 

  • In saucepan, combine water, butter, sugar and salt and bring to a full boil on medium heat.
    Add flour all at once and stir vigorously with wooden spoon/electric hand mixer, until smooth THEN stir faster! The paste will then start to turn dry and not cling to spoon or sides of pan. *Don't overcook or over stir, or dough may fail to puff.
    Cool for 5-10 mins.
  • With hand mixer add 4 eggs, one at a time, ensuring paste is smooth and shiny before adding next egg.
  • Preheat oven to 400 degree Fahrenheit.
  • Use pastry bag or simply drop spoonfull of paste onto ungreased baking sheet.
    Before baking, lightly spray water overpuffs for light airy texture.
  • Bake 10 mins at 400, then reduce to 350degree Fahrenheit for 25 mins more until golden brown and very firm to touch.
  • Cool completely on rack.
  • Then fill with favorite cream and mixberries and dust tops with icing sugar.  Enjoy!

Avocado Toast with Egg – the best meal anytime of day

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Avocado Toast with Egg – the best meal anytime of day

Avocado Toast with a poached egg is a simple, healthy protein-packed breakfast, snack or light meal! Simple to make, tasty and satisfying. If you haven’t had an egg and avocado toast breakfast yet, now is the time! I love that it’s a well rounded meal made with some good carbs (whole wheat bread or carbonaut), great protein (eggs) and healthy fats (avocado!).All in under 10 minutes!
Print Recipe
Course Breakfast, lunch
Cuisine American

Ingredients
  

  • 1 Ripe avocado mashed
  • 2 Farm fresh eggs
  • 2 Slices of bread You can use any bread you like for these recipes. I like to use Carbonaut to get some more goodness in.
  • 1-2 tpsp Lemon juice
  • 1 tpsp Vinegar This is for the water to poach the eggs.
  • Hot sauce Optional
  • Salt & Pepper to taste

Instructions
 

  • The first step is to toast the bread and mash the avocados. Mash the avocado in a bowl with salt and pepper, add 1-2 tablespoons of lemon juice.
  • The next step is to poach your eggs. I love our poached eggs! Bring a small pot of water to a boil. Stir in vinegar and create a vortex with the boiling water. Lower the heat so the water creates a rolling boil at the bottom of the pot. When you see that rolling boil, crack one egg into a small bowl. Carefully slip the egg to the middle of the pot and cook for desired doneness.
  • Remove the egg with a slotted spoon to leave any liquid behind and put on a paper towel to remove any additional water.
  • Toast the bread. Add the mashed avocado, then poached egg.
    Season with hot sauce and salt and pepper.
    Spice it up - add cilantro, parsley or basil or spices like crushed red pepper, cumin or paprika.
    You can use cilantro, parsley or basil and spices like crushed red pepper, cumin or paprika. Avocado can brown quite quickly once it’s cut open, so it’s best to use it straight away.
Keyword eggs, vegetarian

Chaffles (Cheese & Egg Waffles)

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Chaffles (Cheese & Egg Waffles)

Amazing low carb cheese and egg waffles, or “chaffles,” made with two base ingredients. This easy recipe for chaffles takes just 15 minutes to make and is gluten free, vegetarian, keto-friendly and packed with protein! Enjoy chaffles for a delicious breakfast or brunch with your fav toppings and sides.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 2 people
Calories 335 kcal

Ingredients
  

  • 3 eggs
  • 1.5 cups shredded cheese (mozzarella)
  • 2 scallions, finely chopped

Instructions
 

  • They’re cheesy! They’re waffle-y! They’re CHAFFLES!
    Amazing low carb cheese and egg waffles, or "chaffles," made with three simple ingredients. This easy recipe for chaffles takes just 15 minutes to make and is gluten free, vegetarian, keto-friendly and packed with protein! Enjoy chaffles for a delicious breakfast or brunch with your fav toppings and sides.
  • Preheat a nonstick waffle iron to medium-high heat.
  • In a medium bowl, whisk together eggs, shredded cheese and scallions.
  • Pour mixture into waffle iron and cook for about 5 minutes, or until the egg is fully cooked. Repeat until you've used all of the "batter."
  • Serve plain, with hot sauce, maple syrup, honey butter, red pepper flakes, or any of your favorite toppings! We love this with a drizzle of honey and red pepper flakes on top.

Notes

Fat: 24g
Saturated fat: 12g
Carbohydrates: 1.1g
Fiber: 0.4g
Sugar: 0.3g
Protein: 30.3g
Keyword eggs, gluten free, keto, low carb, vegetarian