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Here, from 15 Minute Low Carb Recipes, is a really fast meal with an authentically French accent.
Egg Salad Francais
Completely different from any egg salad you've ever had, and quite wonderful!
8 ounces bagged "European style" salad - the mixture should include some frizee, so read the label! (If you can't find one with frizee, you can still make the salad, but it will be less authentic.)
1/3 cup bottled balsamic vinaigrette - I like Paul Newman's
Salt and pepper
1/4 cup shredded Parmesan cheese (it is very important to use good quality shredded (not grated) Parmesan with no additives. Regular Parmesan in the round green shaker won't work; the cellulose in it messes it up for this.)
1 tablespoon vinegar
4 eggs, very fresh
First put an inch of water in a largish saucepan and put it over a burner set to medium high. Ignore that for a minute while you put your greens in a big salad bowl, slice up your scallion, and throw that in, too. Pour the balsamic vinaigrette over the whole thing, and toss well. Set aside.
Spray a microwaveable plate with non-stick cooking spray, and spread the Parmesan on it. Microwave on "high" for 1 minute.
While your cheese is nuking, let's get back to that water. It should be good and hot by now; turn it down to a bare simmer, add a tablespoon of vinegar, and poach your eggs in it. It helps to break each egg into a small cup or dish, first, to make sure that it's good and fresh, and that the yolk doesn't break. (If it does, keep it for something else, and use another egg for poaching.) Then slide each egg gently into the water, and poach to the desired degree of doneness.
While the eggs are poaching, remove the Parmesan from the microwave - it will now be a crispy, lacy sheet. Break it up. Pile your salad on two serving plates, and top each one with crispy Parmesan bits. Lift your now-poached eggs out of the pan with a slotted spoon, place two on each salad, and serve.
2 servings, each with 10 grams of carbohydrate and 4 grams of fiber, for a usable carb count of 6 grams. 20 grams of protein.
(Reprinted by permission from 15 Minute Low-Carb Recipes by Dana Carpender, copyright 2003 by Fair Winds Press.)Posted by HoldTheToast at April 8, 2006 08:49 PM