These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Saturday, January 30, 2016
Parmesan Eggs w/ Cheesy Italian Breadsticks - Low Carb Breakfast
For breakfast this morning, I made easy Parmesan Scrambled Eggs and served them with alongside a couple strips of bacon, fresh blueberries and my Cheesy Italian Breadsticks. The eggs were easy, I simply added and scrambled in 2 tablespoons of grated Parmesan cheese (the powdery style) to 2 eggs and cooked them in some of the bacon drippings. I served the eggs and bacon with my fresh hot out of the oven Cheesy Italian Breadsticks. No, I didn't get up and actually make a fresh batch of breadsticks this early in the morning (although it could easily be done). Instead, last weekend I intentionally wrapped up extra strips of uncooked breadstick dough loosely in parchment paper and stuck it in the fridge so I could see how they would bake up days later. Well, they turned out great! They weren't quite as "bready/fluffy" as when they are baked right away; they were a bit more crisp and absolutely delicious! They went perfectly alongside my Parmesan Eggs. These little breadsticks are so versatile and are great served as bread alongside soup (I did that this week), dipped in pizza sauce (I did that this week, too), or enjoyed as your bread alongside eggs for breakfast like I did this morning. I snapped a quick photo of my yummy breakfast below. The breadstick recipe can be found here: Cheesy Italian Breadsticks. To see photos of the steps, check out my post here: Breadstick Photos. Enjoy!
Hi GGC,
ReplyDeleteGreat Idea saving some prepped dough in the fridge for baking later! They look wonderful and I plan to bake some soon (I caught the recipe the day you posted it.) Speaking of eggs, our "egg lady" moved out of the area so we had to find another source for fresh eggs. Our new egg lady not only has chicken eggs, but duck and turkey as well. We tried some duck eggs this a.m. and they were delicious! :-)
Any idea what the carb count is for these breadsticks? Net Carbs?
ReplyDeleteThey look yummy and I would like to try them.
Hi CyberSis,
ReplyDeleteHope you enjoy the breadsticks. I don't believe I've ever seen duck eggs for sale anywhere before! Are they much larger than a chicken egg? What above a turkey egg? I'm guessing it must be quite larger than a chicken egg? Was there much difference in taste at all? I'm quite curious about both the taste and size. I'm guessing it must be a super large fried egg if prepared that way? Great that you were able to find another source of fresh eggs. :-)
Hi GGC,
ReplyDeleteThe duck eggs tasted pretty much like farm-fresh chicken eggs. They are larger than "jumbo" chicken eggs ... I'd say that one duck egg is equivalent to 2 large chicken eggs. Also, the duck yolks are somewhat larger in proportion to the whites and they're "sturdier" than chicken yolks, that is, they take a bit more whisking to break them up for scrambled eggs, omelets, etc. We used them a lot for what we call "Flat Eggs" (fried eggs with the yolks broken and turned over once.) Although they probably won't replace "regular" eggs altogether in our fridge, we really liked the duck eggs and would buy them again. We haven't yet "graduated" to turkey eggs, though. :-)
Thanks Anonymous,
ReplyDeleteHere are a couple of nutrition calculators that will help you determine the net carbs (I used the first one):
http://www.caloriecount.com/cc/recipe_analysis.php
http://www.myfitnesspal.com/recipe/calculator
Hope that helps!