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Eggs and Bacon Curried |
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Serves: 4
Print this Recipe
Prep Time: Ready in 20 minutes
Carbohydrate Count: 3g per serving
6 hard boiled eggs, shelled
3 tablespoons butter
1 1/2 teaspoons curry powder
1 teaspoon splenda
1 tablespoon almond flour
1 tablespoon soy flour
2 tablespoons heavy cream
1 1/2 cups chicken broth
2 tablespoons lemon juice
4 strips bacon
2 teaspoons parsley -- for garnish
1. Cut eggs in half lengthwise and arrange cut side down in a greased, shallow casserole dish.
2. Melt butter in saucepan, stir in curry powder, splenda, cream and soy. Cook 1 minute. Remove from heat and stir in broth and lemon juice. Return to heat and gradually bring to a boil, stirring constantly. Season as desired and spoon over eggs.
3. Bake in a 400° F oven for 5 minutes, or until eggs are heated through and sauce is bubbly. Meanwhile, chop bacon and fry until crisp. Sprinkle bacon over eggs and garnish with parsley.
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