KETO RECIPES: 3 Ways To Fall in Love With Eggs
Eggs are a staple on a ketogenic diet, but they definitely don’t need to be boring! Eggs are great for breakfast, lunch or dinner. I like to make sure I buy the highest quality eggs I can find so that my yolks are nice and orange and full of nutrients.
Cauliflower Nachos Topped With a Poached Egg
INGREDIENTS
1 cauliflower head, cut into florets
2 tablespoons extra-virgin olive oil
2 tablespoons Chili-Lime Seasoning
1/2 cup Dairy-Free Avocado Crema
1/4 cup Pico de Gallo
2 jalapeño peppers, sliced
2 poached eggs
DIRECTIONS
Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
On the prepared baking sheet, arrange the cauliflower in a single layer and drizzle with the olive oil. Season with the chili-lime seasoning.
Roast the cauliflower for 25 minutes, stirring halfway through.
While the cauliflower is roasting, make your poached eggs. I always use the instructions from the Food Network.
Transfer the cauliflower to a serving dish or large plate.
Spoon or pipe the avocado crema over the top of the cauliflower, and top with the pico de gallo and jalapeños.
Dairy-Free Avocado Crema
1/2 avocado, pitted and peeled
2 tablespoons unsweetened full-fat coconut milk
1 tablespoon extra-virgin olive oil
or avocado oil, plus more if needed
1 tablespoon freshly squeezed lime juice
Salt
In a food processor, combine the avocado, coconut milk, olive oil, and lime juice. Season with salt and blend until smooth. If the consistency is thicker than you want, add a touch more olive oil or avocado oil.
Variation: You can add cayenne pepper or a dash of hot sauce if you want to add some spice.
Pico De Gallo
1 small onion, finely diced
2 Roma tomatoes, finely diced
1/2 jalapeño pepper, finely diced
(seeds optional)
1/2 cup chopped cilantro
1 tablespoon freshly squeezed
lime juice
Salt
In a small bowl, toss the onion, tomatoes, jalapeño, cilantro, lime juice, and salt. Serve.
Variation: You can add minced garlic to the recipe too if you wish. Adjust the heat level to taste.
Parmesan Cloud Eggs
INGREDIENTS
4 large eggs, separated. Set the Yolks aside
Salt
2 crispy bacon slices, crumbled
1 scallion, finely chopped
3 tablespoons Parmesan cheese, grated
Black pepper
DIRECTIONS
Preheat the oven to 450°F.
Line a baking sheet with parchment paper or a silicone mat.
Using a mixer, beat together the egg whites and salt until they are stiff.
Fold in the scallions, Parmesan cheese, crumbled bacon. Careful not to knock the air out of the whites.
Scoop the egg white mixture on to the baking sheet. Creating four mounds. Create a nest in the middle of each mound for the egg yolk.
Bake the mounds for about 3 minutes, until they’re slightly golden.
Using a spoon Gently add a yolk to the middle of each nest, opening up the nest a bit more if needed.
Bake for 3 to 5 minutes. You want the yolk to stay runny.
Remove the eggs and season with salt and pepper.
BLT, Bacon-Jalapeño, Bacon Avocado, and Classic Deviled Eggs
INGREDIENTS
12 large eggs
1⁄2 cup mayonnaise
1⁄4 cup sour cream
1 tablespoon
ground mustard
Pink salt
Freshly ground black pepper
1 teaspoon paprika
Any other topping that you might like! Scroll down for variations!
VARIATIONS
Classic Deviled eggs are great, but I like to add a little crunch and spice to this recipe. You can add any Keto Toppings you want. Here are some of my suggestions:
• BLT Deviled Eggs: These are my favorite. I have been making them for years. Top the egg mixture with crumbled bacon, chopped tomato, and chopped basil, which acts as the “L.” Everyone loves them, keto or not!
• Bacon-Jalapeño Deviled Eggs: Top the basic egg mixture with crumbled bacon and diced jalapeños. Remove the jalapeño seeds to decrease the heat level.
• Bacon-Avocado Deviled Eggs: Add 1⁄2 avocado and 1 tablespoon of freshly squeezed lime juice to the egg mixture. Then crumble 2 slices of crisply cooked bacon on top. I also like to switch out the paprika for Tajín, a delicious Mexican seasoning salt made with chiles and lime.
DIRECTIONS
Place the eggs in a large saucepan and cover with 3 to 4 inches of water. Bring the water to a boil. Once you get a boil turn off the heat, cover the pot, and let sit for 15 minutes.
Drain the eggs and fill the pan with ice-cold water (you can add ice cubes, too). Peel the eggs under cold running water. Put them on a paper towel−lined plate.
Halve the eggs lengthwise. With a small spoon, carefully remove the yolks, transfer the yolks to a small bowl, and mash them.
Mix in the mayonnaise, sour cream, and mustard, and season with pink salt and pepper. Stir until smooth.
Spoon the yolk mixture back into the middle in the egg whites, or pipe it in with a cake-decorating bag if you want it to look pretty. Sprinkle with the paprika and serve.
