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Luxurious and lovely eggs made with a splash of white wine. The aromatics of this dish will make you forget you're even eating eggs at home and put you in the South of France within minutes! haha
2 Xtra Large Eggs
1 TBSP Heavy Whipping Cream
Salt + Pepper
1-1/2 TBSP Salted Butter
1/8 Medium yellow onion, med-thin crescent-sliced
2 Med Cloves FRESH Garlic, chopped
5-8 FRESH Basil leaves, whole (do not slice)
1-1/2 TBSP White Wine, any variety
*TOPPING: [may not seem very "french", but trust me, this is the icing on the cake ]
- 1/4 c. shredded Cracker Barrel Vermont White cheddar
- 1/2 TBSP diced FRESH green onion stalks (chives)
- Sriracha hot sauce to taste (up to 1 tsp. = 1carb but I use much less)
How To Prepare:
"Whisk" eggs, cream, and S+P in a bowl w/ a fork til well blended. Set aside.
In a small frying pan, melt the butter until bubbly, add the sliced onion and caramelize on Med-High heat. Remove from burner, add fresh garlic and basil leaves (the heat from the pan will "cook" the garlic and basil while off the burner.) Lightly blend ingredients, then add the wine. Use caution as steam will rise quickly from the hot pan.
Return to burner, on Low heat, add eggs. Allow to cook slowly, "scrambling" gently in pan w/ a silicone spatula.
Once cooked thoroughly (but not "browned"), immediately serve on plate and top w/ the shredded cheese, chives, and a few light swirls of Sriracha. Enjoy!
Number of Servings:
Carbs per serving - include all nutritional information if known: