Low Carb Eggs Recipes

Ingredients:

12 asparagus spears
8 large eggs
1/4 cup whipping cream, divided
1 tsp grated lemon peel
1 salt, to taste
1 cayenne, to taste
1/2 cup grated parmesan cheese, divided
1 shredded cheddar cheese, (optional)

Instructions:

In a wide frying pan, bring about 1 inch water to a boil over high heat.

Meanwhile, snap off and discard tough ends of asparagus; then cut spears
into 1-inch pieces. Add asparagus to boiling water and cook, uncovered,
until just tender when pierced (3 to 5 minutes), or to your tenderness
preference. Drain well.

Divide asparagus among 4 well-buttered 4- to 5-inch-wide ovenproof dishes.
Carefully break 2 eggs over asparagus in each dish. Spoon 1 tablespoon of
the cream over eggs in each dish. Then sprinkle eggs evenly with lemon
peel, and with salt and cayenne to taste.

Set dishes on a baking sheet and bake in a 450 degree oven until eggs are
done to your liking (5 to 7 minutes for firm whites and soft yolks).
Sprinkle evenly with cheese and bake for 1 more minute. Serve at once.
(If you are using the cheddar cheese sprinkles as well, add them after the
parmesan extra baking minute and give it 1 to 2 more minutes to melt and
bubble.)

This recipe yields 4 servings; 2.5 carb grams per serving.

Stalking Fresh Asparagus: To peel or not to peel -- when it comes to fresh
asparagus, that is the question. You may think peeled asparagus is a
tedious affectation. But first, consider the benefits. Without that
fibrous exterior, you can enjoy each spear to its tender base. Here's how
to do it with the least fuss. First snap off and discard the tough ends of
the asparagus. Then, holding the spear near the tip, peel away scales and
the thin outer skin. An ordinary vegetable peeler works best, and one
glide per cut will do; there's no need to whittle away at the stalk.
Peeling goes faster than you think, especially if you look for the fattest
asparagus when you shop.

Servings: 4