Baked Eggs with Salsa Verde
Recipe courtesy of
Food Network Kitchen
PREP 10 min
COOK 15 min
YIELD 2 servings LEVEL EASY
Vegetable oil, as needed
1/3 cup Salsa Verde, recipe follows
4 large eggs
Kosher salt and freshly ground black pepper
1/4 cup shredded Monterey jack cheese (about 1/2 ounce)
2 tablespoons chopped fresh cilantro leaves
1 pound tomatillos, husked and rinsed
1 clove garlic
1/4 medium onion
1/4 jalapeno chile, with seeds
1 teaspoon kosher salt
4 sprigs fresh cilantro
Preheat the oven to 400 degrees F.
Lightly oil a medium nonstick skillet with an ovenproof handle. Spoon a heaping 1/3 cup of salsa into the pan. Lightly press down the salsa to make 4 evenly spaced shallow nests and break an egg into each. Season with salt and pepper. Bake until the egg whites are cooked and the yolks are still runny, about 15 minutes. Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more. Top with the cilantro. Serve immediately.
Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain.
Puree the garlic, onion, jalapeno, and salt in a blender until smooth. Add the tomatillos and cilantro sprigs and puree until smooth.
Yield: About 3 cups
Nutrient Value Per Tablespoon: 5 calories, 1 g carbohydrate, 0.3 g fiber, 0.2 g fat (0 g saturated)
Serving size: 1 piecce
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Have a delicious Low Carb Supreme Pizza faster than it would take for a delivery. This tweak on the Fathead Pizza Dough makes it possible. It’s not only low carb but gluten-free and perfect for ketogenic diets.
The Pizza Dough
1½ cups (5 oz) mozzarella cheese
2 ounces cream cheese
1 large egg
1¼ cup (3 oz) almond flour
2 tablespoons plain whey protein powder (or ¼ cup more almond flour)
1 clove garlic
½ cup jarred Marinara Sauce (lowest carb you can find)
2 links Italian sausage, crumbled and cooked
¼ cup (1 oz) green bell pepper
¼ cup (1 oz) onion
¼ package (2 oz) sliced mushrooms
1½ cup (5 oz) mozzarella cheese
Preparation: Preheat oven to 400 F. Brown the sausage, drain and set aside. Cut the vegetables and saute them until softened. I add a little water and cover to steam a bit and then uncover and dry out a bit.
Low Carb Pizza Crust: Place the 5 ounces of grated mozzarella cheese into a medium-sized microwave-safe bowl. Cut the cream cheese into about 6-8 pieces and place in the bowl with the mozzarella. Microwave the cheeses for 1½ -2 minutes depending on the strength of your microwave. Stir the cheeses together. Break the egg into the cheese and stir with a fork until combined. It will take a minute to coax the two to blend. Add the almond flour and protein powder and blend completely. Sometimes I use my hand at the end and knead the dough until it is more elastic than sticky – which is when it is a little cooler.
Method: Hands: Place a piece of parchment paper on a sheet pan and with water moistened or oiled hands, pat the dough evenly into place. I prefer to oil my hands. The dough will cover most of the sheet pan. Dock (poke holes all over) with a fork.
Rolling Pin: Alternately, roll the dough out between two sheets of parchment paper. This is my preferred way. Remove the top piece of parchment and transfer the dough and parchment to the baking sheet. Dock (poke holes all over) with a fork.
Bake: Bake on the bottom rack for 8-10 minutes until golden brown. Remove from the oven and rub the crust with a piece of garlic. It will melt into the crust and be wonderful! Spread the marinara sauce over the crust and top with half of the cheese. Add the rest of the topping followed with the rest of the cheese. Place under the broiler for about 5 minutes until it’s hot and the cheese has melted.
Makes 2 – 10 inch pizzas or 1 large sheet pizza.
7-8 rice spring roll papers
1 beet, skin removed and finely grated
1/2 yellow and red pepper, seeded, thinly sliced
1 cup carrots, thinly sliced
1 ripe mango, cubed*
1 large bunch mint leaves
1 large bunch cilantro, cut from stems
OPTIONAL: 8 ounces extra firm tofu, 1 cup cooked quinoa, or 8 ounces cooked vermicelli noodles
GINGER PEANUT SAUCE
1/2 cup salted natural peanut or almond butter
1 1/2 Tbsp soy sauce (GF for gluten free eaters)
2-3 Tbsp brown sugar or maple syrup (add to taste)
1/2 lime, juiced
1/2 tsp chili garlic sauce
1/2 tsp fresh grated ginger (optional)
hot water to thin
Prep veggies and set aside for easy assembly. For the beets, I used this mandolin. You can find all of our Simple Kitchen Essentials here.
Bring 3 cups water to a boil in a saucepan or kettle and set aside to cool slightly for cooking rice papers.
Prepare peanut sauce by adding all ingredients except water to a mixing bowl and whisking. Add hot water 1 Tbsp at a time and whisk until desired consistency is desired (should be pourable but thick). Set aside.
Add hot water to a large shallow dish (I used a skillet) and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.
Once soft, transfer to a clean, slightly damp surface (I prefer a wooden cutting board), and gently smooth out into a circle.
Add carrots, peppers, mango, beets, and a healthy handful each cilantro and mint (and any other desired fillings). Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh.
Repeat process until all toppings are used – about 7 or 8. Serve with dipping sauce and sriracha, if desired.
Store leftovers covered in the fridge for up to a couple days, though best when fresh.
*I added mango in my spring rolls and while delicious, I found that their acidity ate through the rice paper lining overnight! So if you’re making these in advance, leave out the mango, yo!
*Nutrition information is a rough estimate for 1 of 8 spring roll with dipping sauce and NO added protein sources (tofu, quinoa or otherwise).
Serving size: 1 roll with dipping sauce Calories: 226 Fat: 8.9g Saturated fat: .8g Carbohydrates: 23g Sugar: 6g Fiber: 4g Protein: 6g
¼ cup water
¼ cup coconut sugar
1 cup chocolate chunks
4 large eggs, separated
½ cup coconut cream from coconut milk
In a medium pot, heat water to boiling
Reduce heat, then stir in coconut sugar until dissolved
Remove pan from stove and cool coconut sugar mixture for 8 minutes
Add chocolate, stirring until melted
In a separate bowl, beat egg yolks until pale yellow
In another medium bowl beat egg whites to stiff peaks
Stir egg yolks into chocolate mixture (yes, into the pot)
Stir egg whites into chocolate-yolk mixture until well combined, then stir in coconut cream
Pour or spoon mousse into jars, then place in refrigerator overnight to set
Serve, grating some chocolate on top if desired