Author Topic: Low Carb - Baked Egg Pots  (Read 2331 times)

Offline VieveMS

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Low Carb - Baked Egg Pots
« on: December 18, 2012, 04:30:29 am »
Yum, yum, yum!

Since the oven was already hot I thought I'd try the Baked Egg Pots from the Low Carb cookbook.  The original recipe serves 6 but I only wanted one pot so I reduced all the ingredients (not necessarily by 1/6th either) to suit.  I only used red capsicum (recipe says red and yellow), substituted fresh tomatoes and a bit of puree for the can of diced tomatoes and omitted the saffron threads as I didn't have any.

My parmesan didn't brown as much as I would have liked but I didn't want to risk overcooking the egg (I only used one).  The egg was cooked perfectly with a beautiful runny yoke.

I will definitely be making this one again.  Great recipe.

Offline Gertbysea

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Re: Low Carb - Baked Egg Pots
« Reply #1 on: December 18, 2012, 05:16:26 am »
I just finished reading this recipe and you have done it!!! Looks great

Gert
Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.