Eggs hamilton (recipe)
| Eggs hamilton (recipe) | |
|---|---|
| Name | Eggs hamilton |
| Ingredients | Eggs • Dijon mustard • Red onion • Heavy cream • Sharp cheddar cheese • Parsley • Chive blossoms |
| Cooktime (in hours) | 0.083333333 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 0.25 |
| Keto friendliness | Keto friendly |
| Calories | 218.2 |
| Fat | 15.6 |
| Protein | 16.3 |
| Carbohydrate | 2.2 |
| Fiber | 0.2 |
| Net carbohydrates | 2 |
| Sugar | 1.4 |
| Saturated fat | 6.7 |
| Cholesterol (mg) | 441.2 |
| Sodium | 256.9 |
| Servings | 2 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Eggs hamilton (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Eggs hamilton (recipe) details
Eggs hamilton (recipe) image(external)
Recipe instructions
- In a mixing bowl break eggs and add salt and freshly ground black pepper. Add a level teaspoon of smooth Dijon mustard. Mix thoroughly and set aside. Prepare some finely chopped red onions or scallions or fresh chives. Have ready a fine grater, cheese, heavy cream and sprigs of parsley or fresh chive flowers for garnish.
- In a large heavy saucepan place a teaspoon of butter and set over very low heat. When the butter is melted swirl to coat the bottom of the pan and add the egg mix. Stir continuously with a wooden spatula. When the eggs start to firm up and just before they are ready, add the cream and continue stirring.
- For the best flavor and texture the eggs must be cooked slowly and stirred continuously. The eggs are cooked when they are still moist but well formed. Spoon onto a warm serving dish and sprinkle with the chopped onions or chives. Finely grate the cheese over the eggs, garnish with sprigs of parsley or chive flowers and serve immediately. Enjoy!
- Serves: 2.
Food tags
Very Low Carbs,
Eggs hamilton (recipe) details
Time:
Prep Time in Hours and Mins:15M
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Contributors: Prab R. Tumpati, MD
