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Sunday 19 January 2014

Featured food of the day eggs

Eggs are always in our kitchen. For us a home isn’t a home without the humble egg. For so small a food it is packed full of good things.

'Go to work on an egg' was an old advertising campaign, which went well until  Edwina Currie got involved ... but that's another story! I'm just saying what I think - and yes, love them or hate them eggs can be so versatile. Of course there are those who are allergic to eggs. One of our grandchildren cannot eat eggs, where another one tucks into scrambled eggs quite happily. So if eggs are not your scene that’s cool. There are many other good foods available.  

However, if eggs are your thing why not start the day with a lightly boiled egg?

"Eggs are one of the most nutritious foods money can buy - they are a natural source of many nutrients including high quality protein, vitamins and minerals. A medium egg contains less than 70 calories.

Eggs are naturally rich in vitamin B2 (riboflavin), vitamin B12, vitamin D, selenium and iodine. They also contain vitamin A and a number of other B vitamins including folate, biotin, pantothenic acid and choline, and essential minerals and trace elements, including phosphorus."

You can find out more at:

The egg info site has this recipe you may like:  


 Baked Eggs With Roasted Mediterranean Vegetables

Ingredients for Two

sliced ½ aubergine
sliced 1 courgette
sliced ½ yellow pepper
sliced ½ red pepper
cut into wedges ½ bulb of fennel
Sliced 1 small onion
1 tablespoon/15 ml olive oil
1 garlic clove, crushed
A few sprigs of rosemary
A handful of black olives
2 large British Lion eggs


Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
Place all the vegetables in an oven-proof dish. Drizzle over the olive oil, add the garlic and rosemary, then toss lightly so that the vegetables are well coated in the oil.
Roast in the oven for about 20 minutes until the vegetables are just tender.
Mix in the black olives. Make two wells in the middle of the vegetables. Crack an egg into each indentation. Bake for a further 8 – 10 minutes or until the eggs are set. (Serve with crusty Bread) ? Err not for me and not if you are LCHF lifestyle?

Cooking Time:  30 mins

Nutritional analysis per portion: 188 Calories; 10g protein; 12.6g fat; 2.6g saturated fat; 9g carbohydrate; 8g total sugars; 4g fibre; 0.9g salt

"Tip! This high-protein dish is an excellent way of getting at least 2 of an athlete’s 5 a day fruit and vegetables. It is rich in vitamins A, C and E, important antioxidants that promote recovery after exercise and improve immune functioning, while the eggs supply body-building protein, iron and vitamin D"

I like to share good recipes but the original can be seen here.

All the best Jan


Lisa said...

We eat eggs everyday. I use so much of them. A friend sometimes gives me eggs from her own chooks, and the quality is so much better than ones from the supermarket. Just watch out for all that "scary fat and cholesterol" ! which we are supposed to avoid.

Lowcarb team member said...

Hi Lisa, yes I agree - fresh eggs, especially freshly laid are the best.

But nothing wrong with the supermarket ones, and there are usually 'special deals' around too.

It was fried egg with low carb sausages and mushrooms to start our day today.

Enjoy the rest of your day everyone.

All the best Jan

Unknown said...

Hi Jan, I counted up that I've eaten approximately 42 eggs this month already. There are so many ways to make them, and I never feel like eating seconds. And I've noticed that on weeks when I eat a lot of eggs, my weight tends to have a good trend. :D

Lowcarb team member said...

Hi Marion, couldn't agree more with you. The sad fact is many would take a sharp intake of breath. What 42 eggs already ! But I'm with you all the way .....

Thanks for your comment

All the best Jan

WWSuzi said...

I used to feel guilty eating eggs! Definitely no longer the case :)
In fact tomorrow I'm having eggs with coconut oil hollandaise for breakfast!