Friday, August 29, 2008

French Eggs

I recently posted about eggs on my other website one of the ways I like to have eggs is what I call "French Eggs". What it actually is, is french toast without the toast, but it's darn good and I totally enjoy it when I get a hankering for something different. In fact it was dinner tonight. You can't go wrong with eggs and syrup now can you?
Vikki's French Eggs


  • 2 lg. eggs

  • 2 tbsp. heavy cream

  • dash or two of cinnamon

  • drop or two of sweetzfree

  • 1 oz cream cheese, softened and cubed into small pieces

  • Dash of salt

  • Butter to cook in

  • S/F pancake syrup


  1. Whisk together eggs and cream until very frothy and foamy.

  2. Add cinnamon, salt and sweetener and whisk again until everything is blended and frothy.

  3. Melt a generous pat of butter in a small skillet.

  4. When the butter begins to bubble add the eggs. Let heat until just set on the bottom, draw a spatula across the bottom to allow the wet egg to leak to the bottom and add the cream cheese.

  5. Let set another minute and scramble gently. Cook until just set and at your desired stage of doneness. I like mine just done where there is no "wetness" but they are not dry either.

  6. Spoon on our plate, drizzle a little syrup over them add a slice or two of bacon and rejoice in the fact you were smart enough take up a low carb life style.... wonder what all your low-fat friends are eating right now?


buy stocks said...

its good to know about it? where did you get that information?

Twisted Cinderella said...

That sounds wonderful!! And I just bought a new bottle of sugar free syrup too!

Vikki said...

Thank you. I made it again for lunch today. The great part is the protein and fat levels keep me full and content for hours.

The Mumma said...

i have a simalar recipe which is a great brekky or dessert

Vikki said...

Buy stocks, I'm sorry I'm not sure what you mean?

Mumma, I've not had it for breakfast yet. I'm afraid something even slightly sweet for breakfast might trigger cravings. However, it's so filling it keeps me full for hours, so it might make a great breakfast...:oP

Robbiedivine said...

I just re-started induction after 5 years of low carbing, I have been off the wagon for a few months gained about 10-15 lbs THANK you for the french eggs recipe, I was getting fed up of eating them, bioled(for work) fried when home, I just made some to bring to work, they are awsome.
Have a great day.

Vikki said...

Thank you so much Roberta
I do love eggs. But this was just something a little different and I have to admit that sometimes I feel very much like I'm cheating because it's so rich and creamy. I've even been known to toss in a few toasted pecans!
So glad you enjoyed it.