Baked Eggs in Whole Roasted Tomatoes

 Ingredients

• 6 large tomatoes

• 2 tablespoons extra-virgin olive oil

• Coarse salt and ground black pepper

• 1 tablespoon fresh thyme leaves

• 2 cloves garlic, thinly sliced

• 6 large eggs

Directions

Step 1
Heat oven to 400 degrees. Slice the top third off tomatoes and use a small spoon to remove core and seeds. Arrange in a baking dish, drizzle with oil, and season with salt and pepper. Sprinkle with thyme and garlic. Roast until tomatoes are tender and caramelized, about 30 minutes.

Step 2
Crack an egg into each tomato and season with salt and pepper. Bake until eggs are just set, 7 to 9 minutes more.

Cook's Notes
For better aim, crack the egg into a teacup first, then pour it on the tomato.

Recipe : Dukan Pancake

Throughout every stage of the Dukan Diet you’ll find a daily portion of oat bran. Oat bran is most deliciously whipped up into a Dukan pancake.

Stir 1.5 tbsp of oat bran with 1.5 tbsp of non-fat fromage frais, an egg and sweetener or salt, then cook for two minutes each side in a non-stick pan.

For a sweet treat, spread with Dukan ‘nutella’, made by blending 1 egg yolk, 1 tsp cocoa powder, 2 tbsp of sweetener and a little water.

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Dukan Egg Recipes

Egg salad over lettuce and cucumber		Smoked Salmon and Egg Canapés		Southern Deviled Eggs		Spinach and Red Pepper Frittata
Ricotta and Spinach Frittata With Mint		Eggs Cocotte		Asparagus Crab Omelets

Recipe: Egg Salad with Scallions and Celery

Ingredients

• 4 hard boiled eggs, coarsely chopped
• 1 stalk celery, including the leaves, finely chopped
• 2 green onions, chopped
• 2 tablespoons low-fat mayonnaise
• salt and pepper to taste
• pumpernickel cocktail bread

Directions
Mix all ingredients and serve on pumpernickel squares.

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Smoked Salmon and Egg Canapes

Ingredients

• 1/2 cup mayonnaise
• 1 hard-boiled egg, finely chopped
• 2 small gherkins (small sweet pickles), minced
• 1 tablespoon chopped scallion or chives
• 12 cocktail-size pumpernickel slices
• 12 small pieces smoked salmon

Directions

1. Make hard-boiled eggs.
2. Combine the mayonnaise with the finely chopped hard-cooked egg, minced gherkins, and the chopped scallion or chives.
3. Spread on the pumpernickel slices. Top each with a small piece of smoked salmon.

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Recipe : Ham & Cheese Egg Cups

Ingredients

• Cooking spray, for pan
• 12 slices ham
• 1 c. shredded cheddar
• 12 large eggs
• kosher salt
• Freshly ground black pepper
• Chopped fresh parsley, for garnish

Directions

1. Preheat oven to 400º and grease a 12-cup muffin tin with cooking spray. Line each cup with a slice of ham and sprinkle with cheddar. Crack an egg into each ham cup and season with salt and pepper.
2. Bake until eggs are cooked through, 12 to 15 minutes (depending on how runny you like your yolks).
3. Garnish with parsley and serve.

Recipe : Watercress, Endive and Egg Salad

Ingredients

• 3/4 teaspoon lemon zest
• 2 tablespoon lemon, juice, fresh
• 1 tablespoon oil, olive, extra virgin
• 1/4 teaspoon salt
• 4 cup(s) watercress, tough stems removed
• 2 large egg(s), hard boiled, grated through the large holes of a box grater
• 1/2 cup(s) corn, whole kernel
• 2 head(s) endive, Belgian, trimmed and leaves separated
• pepper, black ground, to taste

Directions

1. Whisk lemon zest, lemon juice, oil and salt in a large bowl. Add watercress, egg and corn; toss to combine.

2. To serve, arrange about 6 endive leaves on each salad plate in the shape of a star and top with about 1 cup of the salad. Season with pepper.

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Keto turkey BLT lettuce wraps

Turkey BLT lettuce wraps with avocado 🥑 and a soft boiled egg 🥚 

 

• thick sliced deli turkey

• uncured pre-cooked bacon 🥓 , crisped up in the microwave for 30 seconds

• butter lettuce 🥬 leaves 

• tomato 🍅 slices 

• avocado 🥑  

• soft boiled egg 🥚

• seasoned salt.

Recipe : Southern Deviled Eggs

Ingredients

• 7 large eggs, hard boiled and peeled
• 1/4 cup mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon prepared mustard
• Salt and pepper, for taste
• Paprika, for garnishing
• Sweet gherkin pickles sliced, for garnishing
• Pimentos, for garnishing

Directions

1. Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
2. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
3. Fill egg whites evenly with yolk mixture. 
4. Garnish with paprika, pickles and pimentos. 
5. Store covered in refrigerator.

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Green Beans with Tomatoes, Olives, and Eggs

This hearty Mediterranean side dish takes its inspiration from salade Niçoise. Serve with grilled tuna, salmon, or chicken.

Servings: 4

Ingredients

• 1 pound green beans, trimmed

• 1/2 cup grape tomatoes, halved

• 1/2 cup Kalamata olives, pitted and halved

• 2 teaspoons extra-virgin olive oil

• 2 hard-cooked eggs, chopped

• Coarse salt and ground pepper

• Lemon wedges

Directions
Step 1
In a large pot of boiling salted water, cook beans until crisp-tender, 3 minutes. Drain; rinse under cold water. Halve beans and place in a bowl; add tomatoes, olives, oil, and eggs. Season with salt and pepper; serve with lemon wedges.

Cook's Notes
Good with grilled salmon or poached chicken breasts.

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Recipe : Spinach and Red Pepper Frittata

Spinach and red peppers bring vitamin A and vitamin C to this beautiful frittata. Spinach is also an excellent source of a long list of other nutrients, including vitamin K, manganese, folate and magnesium. And it’s packed with protective phytonutrients, including the newly discovered glycoglycerolipids, which some researchers believe may help protect the digestive tract from inflammation.

Ingredients

• 1 6-ounce bag baby spinach, or 1 bunch spinach, washed and stemmed
• 2 tablespoons extra virgin olive oil
• 2 red bell peppers, seeded and cut in small dice
• 1 to 2 garlic cloves (to taste), minced
• 10 fresh marjoram leaves, chopped
• Salt
• 8 eggs
• Freshly ground pepper
• 2 tablespoons low-fat milk

Directions
1. Steam the spinach above an inch boiling water until just wilted, about two minutes; or wilt in a large frying pan with the water left on the leaves after washing. Remove from the heat, rinse with cold water and squeeze out excess water. Chop fine, and set aside.

2. Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet. Add the bell peppers. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, stir for about half a minute, and stir in the chopped spinach and the marjoram. Stir together for a few seconds, then remove from the heat and set aside.

3. Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk, spinach and red peppers. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

4. Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan, and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they’re not.

5. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Yield: Six servings.

Note: For four servings, use the same recipe but reduce the number of eggs to six.

Advance preparation: In Mediterranean countries, flat omelets are served at room temperature, which makes them perfect do-ahead dishes. They’ll keep in the refrigerator for a few days, and they make terrific lunchbox fare. They do not reheat well.

Nutritional information per serving: 157 calories; 3 grams saturated fat; 2 grams polyunsaturated fat; 6 grams monounsaturated fat; 248 milligrams cholesterol; 4 grams carbohydrates; 1 gram dietary fiber; 121 milligrams sodium (does not include salt to taste); 10 grams protein

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Cauliflower Steak and Eggs with Sauteed Greens

Ingredients

• 2 tablespoons coconut oil

• 1 head cauliflower (large (about 2 ⁄2 pounds) cut crosswise)

• Sea salt

• Freshly ground black pepper

• 1 tablespoon coconut oil

• 2 shallots (finely chopped)

• 5 ounces bacon (finely diced)

• 3 tablespoons apple cider vinegar

• 1 teaspoon chives (finely snipped)

• ⅔ cup extra-virgin olive oil

• 2 bunches broccolini (about 13 ounces trimmed and halved)

• 3 tablespoons coconut oil

• 3 garlic cloves (sliced)

• 1 bunch Swiss chard (stems removed (save for broths or soups), leaves torn)

• 3 tablespoons hazelnuts (plus extra to serve (activated if possible*) toasted and roughly chopped)

• 1 tablespoon coconut oil

• 4 eggs

Directions
Step 1
Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Step 2
For the cauliflower steak, melt 2 teaspoons of the coconut oil in a nonstick frying pan over medium-high heat. Add one cauliflower steak and cook, turning once, until golden, 2 minutes per side. Transfer to a prepared sheet and season with salt and pepper. Repeat this process with the remaining oil and cauliflower steaks. Place in the oven and roast until the cauliflower is tender, 12–15 minutes.

Step 3
For the bacon vinaigrette, melt half the coconut oil in a small saucepan over low heat, add the shallots and gently cook until slightly softened, 1 minute. Remove from the pan, set aside, wipe the pan clean, and place over medium heat. Add the remaining oil and the bacon and fry until the bacon is crispy, 6–8 minutes. Add the vinegar and shallots and set aside to cool. Transfer to a bowl and whisk in the chivesand olive oil. Season with salt.

Step 4
For the sautéed greens, bring a saucepan of salted water to a boil. Blanch the broccolini until almost cooked through, 1 minute. Plunge into ice-cold water, then drain. Set aside. Melt the coconut oil in a large frying pan over medium heat. Add the garlic and cook until fragrant, 20 seconds. Stir in the Swiss chard, broccolini, and 2 tablespoons water, and cook, tossing occasionally, until the Swiss chard is slightly wilted and the broccolini is heated through, 1 minute. Toss in the hazelnuts and season.

Step 5
Heat the coconut oil in a nonstick frying pan over medium heat. Fry the eggs for 2–3 minutes, or until cooked to your liking. Season, slide onto a plate, and keep warm.

Step 6
Place the cauliflower steaks on warm serving plates, and top each with a fried egg. Add the sautéed greens, drizzle with some bacon vinaigrette, and serve the rest on the side.

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Recipe : Baked eggs with spinach and Swiss chard

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 2 Servings

Ingredients

• 1 tbsp olive oil
• 1 tsp fresh garlic, finely minced
• 2 cups packed fresh spinach leaves, roughly-chopped into bit-sized pieces
• 2 cups packed fresh Swiss chard leaves, removed from stem and roughly-chopped into bit-sized pieces
• 4 large eggs
• 1-1/2 tbsp half-and-half or heavy cream
• 1 tbsp Parmesan cheese, finely grated
• kosher salt and freshly-ground black pepper, to taste

Directions

1. Preheat the oven to 400 degrees. Carefully break the eggs into small bowls so that the yolks stay intact. Set aside.
2. In a large skillet, heat the olive oil over medium-high heat until it begins to shimmer. Add the garlic and cook for a minute or two, until just beginning to brown. Add the spinach and the Swiss chard to the skillet, and cook, stirring occasionally until the greens begin to wilt and cook down but are still bright green, about 2-3 minutes.
3. Remove the greens from the heat and divide into 2 oven-safe ramekins or small, shallow baking dishes. Top each with two eggs. Drizzle each dish with the cream, then top with a sprinkling of Parmesan and a pinch of salt and pepper.
4. Bake for 10-15 minutes until the cream begins to bubble and the eggs are cooked. Serve immediately.

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Eggs Cocotte

Serves 6

Ingredients

• 12 tsp virtually fat-free fromage frais
• Tarragon (or chervil), chopped
• 2 slices of smoked salmon (ham or bresaola)
• 6 eggs
• Salt and black pepper

Directions

1. Put 2 tsp of the fromage frais and a pinch of herbs into each of six ramekin dishes. 
2. Add a third of a slice of smoked salmon, cut into fine strips, then one egg and salt and pepper.
3. Place ramekin dishes in a high-sided saucepan filled with boiling water like a bain-marie. 
4. Cover and cook for 3–5 minutes over a medium heat.

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Recipe: Watercress-Horseradish Deviled Eggs

Fresh and so springlike, watercress brings bright flavor while horseradish adds bite to cut the richness of the yolk.

Ingredients

• 8 large eggs
• 1/3 cup mayonnaise 
• 1 tablespoon Dijon mustard
• 1 teaspoon white-wine vinegar
• 3/4 cup finely chopped watercress, plus leaves for garnish
• 2 teaspoons drained prepared horseradish

Directions
1. In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
2. Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir chopped watercress and horseradish into yolk mixture.
3. Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with watercress leaves. Serve immediately, or chill up to 2 hours.

COOK'S NOTES
Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.

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Prosciutto Wrapped Asparagus with Egg

Dukan Phases: Cruise Phase, Consolidation Phase, Stabilization Phase

Servings: 4
Serving Size: 1 bundle with 1 egg
Nutritional Info: 93 calories, 5g of fat, 4.8g of carbohydrates, 2.4g of fiber, 8.9g of protein

Ingredients

• 1 pound fresh asparagus
• 4 pieces proscuitto, ham, or bacon
• Salt and pepper
• 4 eggs

Directions

1. Heat oven to 400 F. Trim the asparagus and season with salt and pepper.
2. Divide the asparagus into four servings. Wrap each with a piece of proscuitto (ham or bacon).
3. Place the wrapped bundles onto baking sheet and bake for 20 minutes.
4. During the last 5 minutes of cooking, cook 4 eggs over easy in a skillet to serve on top.

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Crab and Chive Deviled Eggs

Serves 6| Hands-On Time: 15m| Total Time: 35m

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon seafood seasoning (such as Old Bay)
• kosher salt and black pepper
• 1/4 cup lump crabmeat (about 2 ounces)
• 1 tablespoon chopped fresh chives

Directions

1. Place the eggs in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.
2. Peel the eggs and cut in half lengthwise. Transfer the yolks to a small bowl and mash with the mayonnaise, lemon juice, mustard, seafood seasoning, and ¼ teaspoon each salt and pepper. Fold in half the crab.
3. Spoon the crab mixture into the egg whites, top with the remaining crab, and sprinkle with the chives.

Nutritional Information

• Per Serving
• Calories 156

• Fat 13g
• Sat Fat 3g
• Cholesterol 223mg
• Sodium 301mg
• Protein 9g
• Carbohydrate 1g
• Sugar 1g
• Fiber 0g
• Iron 1mg
• Calcium 33mg

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Recipe : Watercress with Egg, Goat Cheese & Seeds

TOTAL TIME: 25 minutes
SERVES: 2 as a main or 4 as a starter

Ingredients

• 1½ tablespoons raw almonds, chopped medium-fine
• ½ tablespoon coriander seed
• 1½ tablespoons pumpkin seeds
• 2 teaspoons sesame seeds
• Pinch red pepper flakes (optional)
• 2 or 4 large eggs (1 per serving)
• ½ small clove garlic, grated fine
• 1 tablespoon lemon juice, plus extra to taste
• 3½ tablespoons olive oil
• Salt and pepper, to taste
• 3 cups watercress
• 1 cup dill, roughly chopped
• 1 cup basil leaves, roughly chopped
• 1 cup coriander leaves, tightly packed
• 1¾ ounces fresh, mild goat cheese (about 3 tablespoons)

Directions

1. Put almonds, coriander seeds, pumpkin seeds, sesame seeds and red pepper flakes (if using) in medium sauté pan. Set over medium heat. Toast about 3 minutes, shaking often, or until sesame seeds begin to color. Remove from heat.

2. Fill a medium pot with water and bring to a boil. Add eggs and boil 7 minutes. Meanwhile, set a bowl filled with ice water nearby. Transfer eggs to ice bath. Once slightly cool, peel eggs and set aside.

3. In a small bowl, whisk together garlic, lemon juice and olive oil. Season with salt, pepper and extra lemon juice, if needed, to taste.

4. Gently toss watercress and herbs together in a bowl. Place half the greens on serving platter, scatter dollops of cheese over top. Drizzle half the dressing and sprinkle half the seeds over top.

5. Pile on remaining greens. Halve the eggs and place them over and around the greens. Dot with remaining cheese, drizzle with remaining dressing and top with remaining seeds.

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Tomato-Herb Mini Frittatas

Ingredients

• 12 large eggs

• 1 cup half-and-half

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground pepper

• 2 tablespoons chopped fresh chives

• 1 tablespoon chopped fresh parsley

• 1 teaspoon chopped fresh oregano

• 1 pt. grape tomatoes, halved

• 1 1/2 cups (6 oz.) shredded Italian three-cheese blend

Directions
Step 1
Preheat oven to 450º. Process first 4 ingredients in a blender until blended. Stir together chives and next 2 ingredients in a small bowl. Place 8 lightly greased 4-inch (6-oz.) ramekins on 2 baking sheets; layer tomatoes, 1 cup cheese, and chive mixture in ramekins. Pour egg mixture over top, and sprinkle with remaining 1/2 cup cheese.

Step 2
Bake at 450° for 7 minutes, placing 1 baking sheet on middle oven rack and other on lower oven rack. Switch baking sheets, and bake 7 to 8 more minutes or until set. Remove top baking sheet from oven; transfer bottom sheet to middle rack, and bake 1 to 2 more minutes or until lightly browned.

Step 3
Tomato-Herb Frittata: Prepare recipe as directed, substituting a lightly greased 13- x 9-inch baking dish for ramekins and increasing bake time to 18 to 20 minutes or until set. Note: Mixture will rise about 1 inch above rim of baking dish. Hands-on time: 10 min.; Total time: 30 min.

 

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Recipe : Asparagus Crab Omelets

Ingredients

• 1 (1.25 ounce) envelope hollandaise sauce
• 8 eggs
• 2 tablespoons milk
• salt, pepper and garlic powder to taste
• 1 1/2 teaspoons vegetable oil
• 2 cups shredded Cheddar cheese, divided
• 2 cups cut fresh asparagus, cooked, divided
• 2 cups flaked imitation crabmeat, coarsely chopped, divided
• minced chives

Directions
Prepare hollandaise sauce according to package directions; set aside and keep warm.

1. In a bowl, beat eggs, milk, salt, pepper and garlic powder. 
2. Heat oil in a 10-in. skillet over medium-low; add half of the egg mixture. 
3. As the eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with 1/2 cup cheese, 1 cup asparagus, 1 cup crab and another 1/2 cup cheese. Fold omelet in half. 
4. Cover for 1-2 minutes or until the cheese is melted. Repeat for second omelet. 
5. Serve with hollandaise sauce. 
6. Garnish with chives.

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