Fiesta English Muffin

Fiesta English Muffin

Ingredients:

1 English Muffin

1 tbsp butter

1/4 cup salsa

1 large avocado

1 eggs, poached

3 cups water

1 tsp white vinegar

1 tsp kosher salt

1 tsp fresh ground black pepper

Directions:

1. Toast English muffin and butter one side. 

2. Heat medium pot with water and vinegar to a light simmer.

3. Once this is established, carefully crack one egg into pot.

4. Let egg soft simmer for approximately 4 minutes.

5. Place egg on butter English muffin (use only half)

6. Top with salsa, avocado, salt and pepper. 

7. Serve immediately.

** To add some spice, choose a spicy salsa or add fresh jalapeno

Keto Bun Burger

Keto Bun Burger

Keto Bun:

2 Cups Mozzy

1/2 Cup Parmesan 

4 oz softened cream cheese

3 large eggs

3 cups almond flour

2 tsp baking powder

1 tsp kosher salt

4 tbsp butter, melted

sesame seeds

dried parsley (garnish)

Parchment paper

Burger:

1lb ground turkey

1 jalapeno, diced

1/2 red onion, diced

1/2 cup bread crumbs

1/2 cup fotinella cheese
1 Egg
1 tbsp minced garlic

Kosher Salt

Fresh ground pepper

1 tbsp Extra virgin olive oil

Sliced Habenero Cheese

Toppings: (all optional)

Jalapeno Cream Cheese (softened cream cheese and diced jalapeno)

Avocado

Sliced Tomato

Red Onion

Lettuce

1. Preheat oven to 400 degrees. Cover baking sheet with parchment paper.

2. Melt cream cheese and mozzy in microwave.

3. Add eggs and combine. Add Almond flour, baking power and salt. Roll into dough balls and then flatten on baking sheet. (To prevent sticking, coat hands in oil or almond flour)

4. Brush tops with melted butter and sprinkle with the sesame seeds and parsley. Bake 10-12 and golden brown on top. 

5. While buns are baking, combine all burger ingredients excluding the sliced habenero cheese and mix. 

6. Create 4 patties and using parchment paper, flatten to desired thickness.

7. Preheat nonstick skillet or griddle with 1 tablespoon of EVOO

8. Careful not to splatter yourself, lay patties in pan. 

9. Allow to cook 3 mins one side and flip. Repeat until cooked to desired temp.

10. Top with habenero sliced cheese (or desired cheese) and allow to melt from residual heat.

11. Create your burger with choice of toppings on keto bun and serve.

Sweet Potato Nests

Sweet Potato Nests

Ingredients:

2 tablespoons extra virgin olive oil, divided

1 small red onion, sliced

1 Tablespoon minced garlic

2 large sweet potatoes, peeled and spiraled

1 large avocado

½ tablespoon lime juice

2 teaspoons kosher salt, divided

2 large eggs

1 tablespoon siracha, divided

1.      Heat 1 tablespoon of extra virgin olive oil in a large skillet on medium heat.

2.      Add garlic and sliced red onion to skillet. Sauté 2-3 minutes or until red onion has softened.

3.      While waiting, peel and spiral your sweet potatoes.

4.      Once garlic and onion are finished, add 1 tablespoon of extra virgin olive oil to skillet on medium heat

5.      Add spiraled sweet potatoes to skillet and press flat. Stir every so often. Sweet potatoes are done when they have softened and started to crisp around the ends – about 14 minutes.

6.      While sweet potatoes are cooking, scoop your avocado in a bowl and mash with a fork.

7.      Add lime juice and 1 teaspoon of kosher salt to avocado. Set aside.

8.      Once sweet potatoes are done, turn off burner and cover.

9.      Heat nonstick skillet over medium low heat and spray with oil

10.   Crack your eggs carefully in the skillet. (It is okay if the whites touch, you can separate when they are ready to be taken out)

11.   Put lid over skillet to cook the whites.

12.   While eggs are cooking, prepare your plates by scooping sweet potatoes onto plate and adding a dollop of guacamole.

13.   Once egg whites have set, transfer to on top of the sweet potatoes. (Careful to not overcook. You don’t want the egg whites cooked over the yolks.) If you are not a fan of sunny side eggs, cook a little longer.

14.   Drizzle with desired amount of siracha and serve.