Category Archives: Eggs

Three Layer Omelet – Spinach, Mushroom and Shrimp!

I like my eggs and that includes omelets! I came across this one while researching Tapas dishes. I had some Cuban customers at one of my restaurants. They fled Cuba when Castro took over going to Spain first and then coming to the United States. They loved the Tapas dishes they experienced while in Spain and asked me if I would do a Tapas night at the restaurant. I am always on board for something new and this is one of my favorites!

Here we go!

You’re going to be making three 3 egg omelets, so you’ll need 9 eggs. I like to whisk my eggs with a little heavy whipping cream using an electric handheld whisk. This beats a little air into the eggs which adds a little air to the egg mixture and makes the omelets fluffier! You can use a hand whisk if you don’t have an electric one. You’ll need a nice non-stick pan to make the omelets. Here’s the ingredient list for the omelets:

  • 9 eggs
  • 3 tbl heavy whipping cream
  • 3 pinches of salt
  • handful of spinach, chopped
  • 6 crimini mushrooms, sliced
  • 6 large shrimp, chopped
  • butter
  • olive oil
  • 3 more pinches of salt

For the special sauce:

  • 1 cup mayo
  • 1/4 cup ketchup
  • 1 tbl Worcestershire Sauce

You’ll also need some shredded cheese to top each layer. I like Asiago, but you can use Parmesan if you want to.

I bought this bag of cheese at Costco. Its cheaper than buying at the local store. So basically, make 3 omelets sauteing the ingredients, then adding the egg mixture. The cook the omelet like normal. I actually flip the omelet over to cook and set the top. If you’re not good at flipping. you can try using an over sized spatula, or you can put a lid on the omelet to set the top. If using the lid technique, make sure you don’t over cook the bottom (i.e. burn the bottom!).

Saute the ingredients.

Add the egg omelet mixture.

Cook omelet until set.

Slide out onto plate.

Top with 1/3 of the sauce and top that with some grated cheese. Repeat with the final two layers.

  

Above is the raw shrimp. Saute until thoroughly cooked.

I added some chopped chives for color. You can use parsley if you want. Makes at least 4 servings. I usually cut into eighths and have some over several days. This is a great do ahead dish. Sometimes I eat the slices cold! Tastes that good!

Caprese Omelet with Smoked Tomatoes

Caprese Omelet with Smoked Tomatoes and Basil Pesto

Well, everybody’s heard of a Caprese Salad, right? Fresh tomato and mozzarella with fresh basil in some form (I like to use my fresh made Basil Pesto). But how about in a Caprese Omelet? Let’s do it!

Here’s my typical Caprese Salad.

So we’re going to pretty much make that the filling in our omelet. However instead of fresh tomatoes, I’m going to use some smoked tomatoes. And instead of fresh mozzarella, I’m going to use, regular grated mozzarella. I am going to use my regular everyday fantastic basil pesto!

OK, here’s how I make an omelet. I put the eggs, a little bit of cream and a pinch of salt in a bowl and whisk the mixture in order to get some air bubbles. This time around I put the eggs, cream and salt in my Bullet and processed that for 20 seconds. This made an unbelievably fluffy omelet! Get as much air in those eggs as you can. I used to go on business trips to a small town in central Illinois. I’d have breakfast at this small diner sitting at the counter watching the short order cooks, well, cook! When I ordered an omelet the cook would put the eggs and some cream in one of those old time milk shakes mixer cups and put it on the mixer like he was making a shake. Lots of air bubbles in those!

Heat a nice non-stick pan with some olive oil and butter in it. Once melted, swirl it around. Add your nice and bubbly egg mixture to the pan. Once the edges start to set, take a rubber spatula and push the edges in towards the middle of the mixture, letting the liquid eggs fill the hole. I don’t like my eggs to be too runny, so I flip over whole omelet over to set the eggs on top. Then I flip it back and add my omelet fillings. You can use a spatula to do this, or you can turn down the heat so the bottom of the omelet doesn’t burn and cover with a lid so the contained heat will set the eggs on top.

In any case, once the eggs are set, add your toppings. I put a couple tablespoons of pesto on the omelet. Spread it around with the back of the spoon. Add your heated smoked tomatoes (I just heated them up in a small glass cup in the micro). And then top with a lite handful of grated mozzarella cheese. Turn the heat off and put a lid on it so the cheese melts. Once melted slide that delicious omelet onto a plate and enjoy that delicious Caprese Omelet!

Eggs with Holes

Eggs with Holes

You’ve probably heard of “Egg in the Hole” or “Bird’s Nests” or maybe not. When I was a little kid my dad would make me an egg in the hole for breakfast every now and then. He’d take a slice of Wonder Bread and cut a hole in the middle of it with a small glass. He then heated up some butter in a pan, tossed in the bread slice and the hole and browned them a little bit, turned them over and he’d crack an egg into the hole in the bread slice. After awhile, he’d flip everything over again to finish cooking the egg and nicely brown the bread.

My Eating Method

When I got it served to me I would cut the bread slice with the egg in it in half and watch the egg yolk run. Mmmm, delicious. I would then eat each half being sure that each bite had some bread, egg and egg yolk with it. When I finished both halves I turned my attention to the hole. That round circle of delicious butter soaked brown toasted bread. I’d make sure to mop up the last of the egg yolk with it and pop the whole thing in my mouth. Mmmmmmm, very delicious!

The New Updated Primal Version

Now that I don’t eat bread much anymore, what’s a grown boy to do? Instead of Wonder Bread I use slices of Coconut Flour Mug Muffins. Those are my holes and there is no bread slice. So its just Eggs with Holes! Still delicious though!

So here we go!

1. Make a Mug Muffin using coconut flour or other flour that is gluten and grain free. I’ve been using some almond flour and some garbanzo bean flour. Garbanzo beans are a legume and is OK in small quantities.

2. Heat a tbl of butter in a pan and add two slices of your mug muffin.

3. Toast on one side, flip over and add your eggs. I like to let the eggs attach themselves to the holes. It makes it harder to flip over, but I like the challenge! And viola! Mmmmm, delicious!

Eggs with Holes!

Darn! One of my egg yolks broke! But it was still good! Thanks Dad!

 

Cream Cheese Omelet with Smoked Salmon #lchf

Cream Cheese Omelet with Smoked Salmon and Chives

This is one of my favorite omelets. I actually serve this omelet open face with the Smoked Salmon on top. Its kind of like a warm Blinis and Smoked Salmon plate without the Blinis, and instead of hard boiled egg, the egg is a nice warm omelet egg! OK, let’s go…

Ingredients

  • 2 Eggs (I used just one in the pictures. I wasn’t that hungry. But you can use up to three eggs (or more if you want to share))!
  • 1 tsp butter
  • 2 tsp olive oil
  • 1 tbl cream
  • pinch of salt
  • chopped chives (save some to sprinkle on top)
  • 2 ounces cream cheese
  • Smoked Salmon (I used 2 ounces)

Method

1. Gather your ingredients and prep them

2. Melt butter with olive oil in nice non-stick pan

3. Put the cream in

4. Crack the egg(s) into the pan and whisk with a fork in the pan being careful not to scratch the pan (I don’t want to dirty too many dishes!)

5. Add the chives and a pinch of salt, then pinch off bits of the cream cheese and add to the pan

6. Cook until set. You can flip the omelet over is you want to cook the loose eggs. Flip it back over and slide it onto a plate.

7. Top with smoked salmon and reserved chives

Eggs Benedict with Hollandaise Sauce

Eggs Benedict

This is one of my favorite breakfast meals. In this version we are going to replace the English Muffin with a Coffee Mug Muffin made with coconut flour. Coconut flour of course is grain and gluten free, but it does have carbs so be careful. We just use one tablespoon here so that’s only 5 grams of carbs. Lets go…

Put on a small pan of water to poach the eggs then make the muffin. To access the Coffee Mug Muffin recipe, click here!

Ingredients

  • 2 whole eggs
  • 1 tsp white vinegar
  • water for poaching eggs
  • Protein for your Eggs Benedict like Bacon or Smoked Salmon like I used here
  • 1 tbl water
  • Juice from half a lemon
  • 2 tbl butter
  • 1 egg yolk
  • pinch of salt
  • pinch of cayenne pepper

Method

  1. Make the muffin

2. Turn muffin out on plate

3. Let cool a minute or two

4. Slice into 4 pieces

5. Toast on top of toaster

6. Meanwhile, bring the water to a simmer in a shallow pan. Add vinegar (this will help keep the eggs from spreading out too much). Crack the eggs open and carefully place the egg in the water. Be careful, don’t boil your fingertips! I turned my eggs over to cook the tops a bit.  Use a slotted spoon.

7. Place the toasted coconut muffin bread on the plate

8. Add your protein, which in my case is Smoked Salmon. You can use bacon, pork belly or Canadian bacon

9. Remove the eggs from the water with a slotted spoon and let excess water drip off. Place on top of protein.

10. I dumped the water and used the same pan to make the hollandaise sauce. Put the water, lemon, egg yolk, butter, salt and pepper into the pan.

11. With the flame on low, stir with a whisk. As the sauce gets hot the egg yolk will thicken. Don’t overheat or your eggs will scramble! Lift the pan off the heat to lessen the heat. If your sauce starts to break, add a tiny bit of cold water and whisk.

12. Put the sauce on top of the eggs and enjoy! A sprinkle of chopped chives would have been nice, but alas! No chives in the house! But you get the idea! 🙂

 

Hard Boiled Egg (HBE) Pics

How to make Hard Boiled Eggs (HBEs)

  1. Put eggs in a pot, cover with water by about an inch.
  2. Put on medium high heat until it starts to boil
  3. Set a 10 minute timer
  4. Turn heat down to a gentle boil
  5. At the end of ten minutes, take off heat, drain water
  6. Add cold water to pot to cool down eggs
  7. Dump water and rinse several more times to cool eggs
  8. Put eggs in a container and refrigerate
  9. Peel when you need them

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Crustless Quiche

Crustless Quiche

  • 2 tbl softened butter
  • ½ lb bacon, julienned
  • 1 cup diced onion
  • 6 eggs
  • 1 cup heavy cream, I think I say in the video 2 cups of cream, but it is one cup
  • 1 cup unsweetened coconut milk, I use a can but you can use the SoDelicious brand of unsweetened coconut milk too. If using a can, you can add all of it so you don’t have little quantities of coconut milk stored in the fridge! The quiche may just require a little longer bake.
  • pinch of salt
  • 2 cups grated cheddar cheese
  • 1/2 cup coconut flour
  1. butter a quiche dish with the butter and put the dish in a sheet pan. This is to catch any overflow that may happen while baking to keep your oven clean!
  2. cook bacon until just beginning to crisp
  3. add onions
  4. cook until onions are translucent, about 3 to 4 minutes, turn off heat
  5. In a bowl, whisk eggs
  6. add cream and coconut milk and a pinch of salt and whisk again
  7. put half the grated cheese on the bottom of the buttered quiche dish
  8. spread bacon and onions on top of grated cheese
  9. whisk coconut flour into egg mixture and carefully pour into baking dish
  10. sprinkle remaining cheese on top
  11. bake at 350 degrees for 30 minutes. In the video I say my convection oven was 300 degrees, but I always cook at 325. 350 is good for a regular oven. Make sure the quiche is done before you take it out of the oven. Shake the pan a little and if the quiche jiggles, keep it in the oven for another 5 minutes and test again.
You should get at least 6 to 8 servings of crustless quiche
Change fillings to your liking. Add broccoli, or spinach, feta, etc.
Dairy Free Alternatives
Instead of heavy whipping cream, use cream of coconut. Instead of cheese, you can leave it out or use a diced up avocado for a rich creamy like texture. Instead of butter, use coconut oil.

The Perfect Omelet

The Perfect Omelet

 

Eggs are good, and Omelets are really good! The omelet in the pictures above is actually made with leftover nacho meat and some chopped red and green bell pepper plus some fresh cilantro. But what we’re going to talk about in this post is just about the omelet itself, not the filling. This is a two egg omelet. Some people like three egg omelets. I do too, but I wasn’t that hungry and there was a lot of filling, so two eggs it is! Let’s talk about your omelet technique. I have a couple of ways I make omelets. The quick and easy way. Or the right way like I would do in my restaurant. Depends on how much time I have and if I want to impress anyone.

1 tsp olive oil
2 tsps butter or coconut oil
2 eggs (or 3, everything else would stay the same)
2 tbls of heavy whipping cream
pinch of salt

Put a non-stick pan on medium heat. Add in the olive oil and a piece of butter or some coconut oil. While that heats up and melts, I get my eggs and heavy whipping cream. When the oil has heated up I swirl it around to coat the pan.

So here’s the quick and easy way
Next I put a couple tablespoons of cream in the pan. Then I crack the eggs into the pan. Pinch of salt. I take a fork and carefully whisk the eggs right in the pan without scratching the pan.

Here’s the right way
So if I have time and don’t mind dirtying a couple more dishes here’s the right way. I get my Cuisinart emersion blender that has a whisk attachment. I crack the eggs into the container that comes with the blender. Add the cream and salt. I then blend the eggs for about two minutes. I want to beat some air into the egg mixture. This will give you a light and fluffy omelet. If you’re able to put the pan you use in the oven at 400 degrees for a minute, that omelet will puff up huge. Almost funny huge! Pour the egg mixture into the pan.

Finishing up
So, in either case, we end up here. I then get a rubber spatula and push around the egg as they cook. Push the cooked egg towards the center and let the liquidy eggs run down onto the pan. You can tip the pan to help. Repeat until most of the liquid has firmed up. Here’s the crazy part. Once the omelet has firmed up, I take the pan and flip the omelet over in the air without using a spatula! I do this to cook the eggs fully. I then flip it over again and add my filling, which usually include lots of cheese. I then slide the omelet out of the pan and onto a plate. By the time you finish plating the hot omelet and filling will have melted the cheese! If you don’t mind a little moist egg omelet, you don’t have to do the flip. Just add the filling and cheese, turn off the pan and cover for 2 minutes. The cheese should be melted and the eggs will be more firm.