I thought I’d treat you all to a sneak peek from one of my upcoming books from the “2 Weeks On …” series. This book “2 Weeks on Low Carb Phase 2” will contain 14 days worth of menus and recipes including beverages, snacks and desserts.
This is a recipe for our low-carb readers, but if you’re not low-carbing it you can certainly serve these burgers on whole wheat buns. If you’re making dinner for your family or a barbecue you can make this recipe up on buns for everybody else and skip the bun for yourself, or go the lettuce wrap route.
4 servings = 1 carb/serving
- 4 cooked burgers
- 4 large eggs
- 2 tablespoons water
- 2 tablespoons heavy cream
- salt and pepper
- 2 teaspoons butter
- 4 slices American cheese
Your choice of burger condiments:
- 1 carb ketchup = 1 carb/serving
- Dijon mustard = 0 carbs
- Dill pickle = 1 carb per spear
Beat eggs, water, cream, salt and pepper in a small bowl until blended.
Heat butter in a small skillet over medium heat until hot. Pour in eggs. As eggs begin to set, push the cooked eggs from the edges into the center and tilt the pan so that the uncooked egg runs to the outside edges.
Continue cooking, lifting and tilting eggs until no liquid egg remains. Remove from heat.
Place burgers on microwave-safe plate. Top each burger with a quarter portion of eggs, then with a slice of cheese. Top with your choice of condiments.