Parsleyed eggs (recipe)
| Parsleyed eggs (recipe) | |
|---|---|
| Name | Parsleyed eggs |
| Ingredients | Eggs • Parsley • Butter |
| Cooktime (in hours) | 0.25 |
| Preptime (in hours) | 0.666666667 |
| Totaltime (in hours) | 0.916666667 |
| Keto friendliness | Keto friendly |
| Calories | 380.6 |
| Fat | 36.4 |
| Protein | 12.8 |
| Carbohydrate | 0.7 |
| Fiber | 0 |
| Net carbohydrates | 0.7 |
| Sugar | 0.4 |
| Saturated fat | 20.1 |
| Cholesterol (mg) | 443.2 |
| Sodium | 378.6 |
| Yield | 6 stuffed eggs |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Parsleyed eggs (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
Simmer eggs slowly for 10 to 15 minutes. With a serrated edged knife, chip the eggshell carefully along lengthwise all the way around, then gently slice the eggs in half. (thus keeping the cooked egg in its half-shell) Then gently scoop out the egg. Wash and fine chop the parsley. Chop the egg very fine (pastry-cutter does the job well) and mash with 4 T. of softened butter. Add the chopped parsley and salt and pepper to taste. Carefully stuff back into the empty shells. Melt rest of the butter on low heat and fry the eggs for about 10 minutes or until nice and brown. They are served in the shell and can be eaten direct from the shell or taken out
Food tags
Egyptian, African, Brunch,, Easy
Parsleyed eggs (recipe) details:
Time:
Prep Time in Hours and Mins:55M
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Contributors: Prab R. Tumpati, MD
