Tag Archives: bacon

Eggs A La Derek + Hollandaise Recipe

Move over Benedict & Florentine here’s a new take on breakfast that will send your tastebuds into orbit and leave you satiated long into the day.

Eggs A La Derek will keep you craving free and full of energy!

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I start by frying a few pieces of streaky bacon til golden and crispy. Set that aside and fry a slice of leftover meatloaf in the bacon fat (always good to have slices of leftover meatloaf in the freezer). Then poach an egg or two, mash an avocado and you’re nearly there.

The last ingredient in Eggs A La Derek is some FRESH homemade Hollandaise Sauce.

Don’t be scared… It’s sooooo simple and only takes about 5-10mins to whip up.

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Here’s how…

First get the kettle on to boil. Then melt 125gm of grassfed butter in the microwave. Next in a heat proof bowl that will snugly fit over the top of a saucepan place 4 organic egg yolks and 1 tablespoon of white vinegar.

Whisk the egg yolks and vinegar vigorously until they double in volume and thicken slightly.

Pour some boiling water into a saucepan over a low heat (you only want a very gentle simmer) and place the bowl on top. Be sure the water doesn’t come into direct contact with the bowl.

Keep whisking now and slowly drizzle in the melted butter. Be sure not to stop or let the egg mix get too hot… You don’t want scrambled eggs.

Continue whisking until all the butter is incorporated and the sauce has come together and thickened up. Add a touch of salt and cayenne pepper.

Voilà, Hollandaise Sauce! Remove from heat and set aside somewhere warm until ready to plate up.

My assembly goes like this… Meatloaf Slice, Bacon, Avocado, Poached Egg, Hollandaise.

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Try this recipe once and you’ll be hooked! Telaine from Sweet Nothings LCHF can’t get enough of it!

Take it up a Notch

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I had a little extra time this morning to prepare breakfast and decided to take it up a notch. Along with my crispy streaky bacon and eggs poached in butter and bacon fat I made a side of balsamic roasted tomatoes and onion rings.

It was so simple to prepare just need a little time for it to roast away in the oven and let the flavours infuse.

I preheated the oven to 200°c and drizzled my tray with a lil olive oil. Sliced a brown onion into 4 rounds and lay them on the oil.

Next I sliced two organic tomatoes in half and also took a little off the back so the halves would sit flat. I placed these onto the onion rounds.

On to the tomato I spread some freshly crushed garlic, next a good screw of black pepper and a drizzle of balsamic vinegar and olive oil.

It’s that simple. The onion acts like a trivet to stop the bottom of the tomato burning while the rest roasts to perfection. The juices of the tomato in turn flow down and caramelise with the onion rings below. A marriage made in heaven!

Roast your little babies in the oven until you can’t resist the aromas any longer.

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Where did you go FatManDoo?

Thank you to everyone for your encouraging messages over the last month. It has been a while since my last post and lots of things have been changing in my world. LCHF however is still going strong! I have started adding in the occasional baked spud or a lil white rice here and there as I am approaching a maintenance diet now. I’m still losing small amounts however my focus now is mostly health and fitness.

I found something cool this morning when I popped down to my local supermarket. Tomato and BBQ sauces made with Stevia. Low Carb, Gluten Free and great tasting! My bacon, egg and sausage has never tasted so good 🙂

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Hopefully in the coming weeks I will find some time to try out some new recipe ideas I have floating around my head. Until then, stay the course! This lifestyle really does work.

A Cracking Dish… Day or Night!

After a big day at work yesterday I decided a quick, easy and delicious dinner was in order. Solution… Cheesy topped omelet! Yum!

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I diced and cooked off some bacon, a small brown onion and green capsicum in a generous amount of butter. Once that was smelling irresistible I whisked 6 eggs, with a splash of heavy whipping cream and a good screw of black pepper. I added the eggs into my nonstick frypan (on high heat) and gave it a couple of gentle stirs/folds to incorporate all the ingredients and get some extra air into the omelet. Before the eggy mix was cooked all the way through I sprinkled the top with some cheese and transferred the pan under my pre-heated grill to brown the top. It only took a minute or two and the perfect fluffy, cheesy omelet was good-to-go.

This way of eating doesn’t have to be tricky or complicated. Gotta love LCHF! 🙂

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Serves 3.

A Bit on the Side

Made this the other evening to accompany some beef and just had to share the recipe.

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Bacon & Butter Braised Cabbage
So simple and delicious. Start by cooking 100gm diced bacon in a little olive oil until nearly crispy. Next add one diced brown onion until browned and caramelized. Then simply add 50gm butter, half a head of cabbage shredded, cracked black pepper and a splash of water. Stir to combine, cover and simmer on low heat for 20 minutes or until the liquid is absorbed.

I’m looking forward to trying this new favorite with many different dishes in the future!

Creamy Roast Pumpkin & Cauliflower Soup

The weather has turned cool and crisp here of late which is a nice change from 40°c days working in the sun and a perfect excuse to start experimenting with LCHF soups.

This week I whipped up a very creamy Roast Pumpkin & Cauliflower soup with Bacon Croutons.

I started by roasting half a Kent Pumpkin in my usual fashion drizzled with olive oil and sprinkled with smoked paprika, onion & garlic powders and mixed herbs.
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While that was roasting I sautéed 1 large chopped brown onion in butter and olive oil along with 2 cloves of garlic. Next I added 2 full heads of cauliflower chopped into the pot and have it all a good stir.

Once the cauli was coated in the oniony garlic goodness I poured in 1.5 liters of chicken stock. I allowed this to simmer for 45mins before blitzing smooth with a stab blender. I then added the pumpkin and 300ml of pure cream and blended once more. Season to taste and served with crispy, streaky bacon croutons.

This would be the creamiest, yummiest pumpkin soup I’ve made to date (and I’ve made quite a few) and it’s perfect LCHF fare.

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Makes 5lt so plenty left over 🙂

Cheesy Bacon & Egg Cups + Weigh-In

Let’s start with my weight… After my Easter sojourn in carb and junk land I’m 1 week solid back on LCHF. This mornings weigh-in was quite encouraging 113.9kgs, only 300gms off where I was before my Easter weight gain. Being a bit of a geek there’s nothing quite like a graph to get me motivated so here’s how things are looking for me now:

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Next weigh-in should reflect a decent loss and the lightest weight I’ve seen as an adult.

Now on to today’s delicious breakfast. Cheesy Egg & Bacon Cups.

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I took some streaky bacon and lined two muffin tin cups with two slices each. One slice around the cup the other across the base.

I then added one egg per cup and topped with an egg whisked with cream and black pepper.

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I folded the excess bacon over the top and baked in a 180°c oven for 25mins.

At this stage I removed the cups to a flat tray and sprinkled with mozzarella cheese, then returned them to the oven at 210°c for a further ten minutes until golden and delicious.

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The flavour from the streaky bacon had infused nicely into the eggs and the texture of the whole eggs on the base and light fluffy egg and cream on top was so good. I’ll definitely be whipping these babies up again soon!