I recently posted about eggs on my other website http://www.vikkiskitchn.spaces.live.com/ 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
Vikki's French Eggs
Ingredients:
- 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
Method:
- Whisk together eggs and cream until very frothy and foamy.
- Add cinnamon, salt and sweetener and whisk again until everything is blended and frothy.
- Melt a generous pat of butter in a small skillet.
- 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.
- 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.
- 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?
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