Eggs benedict and a Bloody Mary – now that’s my definition of a perfect brunch! It’s been several years since I ordered eggs benedict, though, because I don’t eat bread anymore. This past weekend, it occurred to me that the only high-carb part of eggs benedict is the English muffin- and that I could replace it with a low-carb alternative. I did, and we loved the rich, delicious result.
There are two alternatives that I could think of to the English muffin – oopsie rolls and low carb microwave bread. I used the bread, because it’s quicker. But oopsie rolls should work too, and will have the advantage of not imparting a slight coconut flavor to this dish. Click for the recipe
These delicious, fragrant snickerdoodle bars are very lightly sweetened, which makes them just perfect for breakfast! Click for the recipe
It’s the perfect low carb brunch – sausage and eggs baked inside bell peppers. Delicious and very pretty! I usually use ground pork and spices, but you can make this even easier by using store-bought, clean-ingredients sausage. Click for the recipe
These delicious low carb pancakes are made with just three ingredients. They are REALLY good, in fact better than flour-based pancakes, and don’t just take my word for it – my carb-loving kids adored these low carb pancakes and asked for seconds.
One caveat: The batter is very thin, so you can’t just pour three mounds of the batter into a large skillet and fry three pancakes at a time, as you would with regular pancakes. The batter will spread. So either use two mini frying pans and cook one pancake at a time in each, or use a special pancake pan – I used this egg cooker pan, which makes perfect round eggs and also works great for thin-batter pancakes. Click for the recipe
I love hard boiled eggs. I love them plain, with just a sprinkle of salt and pepper. I love them topped with a variety of toppings – mayonnaise, mustard, sour cream, salsa, or hot sauce. Obviously, I love them deviled (who doesn’t?).
I make a dozen hard boiled eggs at least once a week, so we can always have one or two if we’re hungry between meals.
My latest egg discovery: hard boiled eggs halved and fried in butter until golden-brown. They come out so delightful: warm and buttery, soft yet crispy. Fried hard boiled eggs make a perfect snack, a great breakfast, and they are also very good for lunch or dinner, as a salad topping. Click for the recipe
Bacon and eggs breakfast cups are fun to make and even more fun to eat. They are pretty and festive, but since making them is relatively involved, they are suitable for a weekend breakfast or brunch. I find that the best way to make them is in 4-oz ramekins, same size as muffin cups but ceramic and so there’s far less risk of them sticking to the pan. Click for the recipe
Fluffy, vanilla-and-lemon-scented and not too sweet, this gluten free blueberry cake makes a wonderful summer dessert, and is wholesome enough to serve as an occasional breakfast. Click for the recipe