Leslie Helen

simple muse | keeping life simple and fun

Eggs

How to Make Carbonara Sauce

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This low-carb Carbonara sauce is a modern take on a loved classic. It is simple and quick to make – ready in under 30 minutes.

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How to make Carbonara low-carb?

low-carb carbonara with zoodles wrapped on a fork
Carbonara served with Zoodles

Traditional Carbonara sauce is low-carb, however, today many recipes call for cream (which can add up to 7 carbs to the recipe). Where the carbs really add up is what you pair with the Carbonara sauce. Typically, one would serve Carbonara sauce over a plate of linguini or spaghetti with toasted garlic bread on the side. An easy swap is using a low-carb pasta substitute like spiraled vegetables and using a low-carb bread for the garlic toast.

Low-carb pasta options:

zoodles

Low-carb bread options:

I find eating this Carbonara sauce with Zoodles so filling that I skip the bread altogether. However, if you want to have garlic bread, here are some good options for low-carb bread.

  • Carbonaut brand of low-carb bread is my favourite
  • You can also make your own using this mix

What ingredients do you need for the Carbonara sauce?

For simplicity, I use bacon instead of guanciale (cured pork cheek), it’s a good readily available option that doesn’t compromise the taste of the sauce. I also use freshly grated Parmesan cheese if I can’t get my hands on Pecorino-Romano cheese.

This recipe uses 3 egg whites. I use fresh eggs and separate them. I refrigerate the whites and use them the next day to make an omelet. You can also buy a carton of egg whites if you prefer.

  • 5-6 slices of bacon
  • 3 egg yolks
  • 1 egg
  • 3/4 cup freshly grated Parmesan cheese

Recommended Tools

  • Whisk
  • Deep pan, I use the Heritage Cast Iron Wok and a deep dish cast iron pan with a lid
  • Medium-sized bowl

Carbonara Sauce Cooking Instructions

Making the sauce

  • Heat a skillet over medium heat. Add the bacon and cook until crisp, around 10-15 minutes.
bacon
  • While the bacon is cooking, whisk egg yolks and egg together in a medium-sized bowl. Add in the grated Parmesan cheese, salt, and pepper. Continue whisking until fully mixed.
cheese sauce
  • When the bacon is ready, reduce heat to low. Add the egg and cheese mixture, the peas, and the pasta substitute. Add 1 tbsp of boiling water at a time until the sauce is at the consistency to your liking. (Note: if using spiraled vegetables, you will likely need less water as the moisture from the vegetables escape when heated.)
  • Add in the spinach and cover. After a minute, stir to incorporate the wilted spinach with the rest of the dish.
carbonara with peas and bacon

Serving the Carbonara Sauce

  • Divide into 4 portions, and top with fresh cracked pepper and more freshly grated Parmesan cheese.
low-carb carbonara
low-carb carbonara with zoodles and grated cheese
low-carb carbonara

Carbonara Sauce

Quick and easy low-carb carbonara.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Course Dinner
Cuisine Italian
Calories 317 kcal

Ingredients
  

  • 5-6 slices bacon (about 1/3 of package)
  • 3 eggs yolks
  • 1 egg
  • 3/4 cup Parmesan cheese, grated
  • salt and pepper to taste
  • 1/2 cup peas
  • 1-2 cups baby spinach
  • 1 cup boiling water Tip: If serving with pasta, keep 1 cup of the pasta water, otherwise boiling water will do

Instructions
 

  • Heat a skillet over medium heat. Add the bacon and cook until crisp, around 10-15 minutes.
  • While the bacon is cooking, whisk egg yolks and egg together in a medium-sized bowl. Add in the freshly grated Parmesan cheese, salt, and pepper. Continue whisking until fully mixed.
  • When the bacon is ready, reduce heat to low. Add the egg and cheese mixture, the peas, and the pasta substitute. Add 1 tbsp of boiling water at a time until the sauce is at the consistency to your liking. (Note: if using spiraled vegetables, you will likely need less water as the moisture from the vegetables escape when heated.)
  • Add in the spinach and cover. After a minute, stir to incorporate the wilted spinach with the rest of the dish.
  • Divide into 4 portions, and top with fresh cracked pepper and more freshly grated Parmesan cheese.

Notes

Nutritional information per serving:
  • 317 Cals; 3 Net Carbs; 21 Protein; 23 Fat
Nutritional information per serving if made without the peas and spinach:
  • 301 Cals; 1 Net Carbs; 20 Protein; 23 Fat
In my personal opinion, eat the peas and the spinach. The benefits, far outway the 2 carb savings 🙂
Keyword Bacon, Carbonara, Low-Carb

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How to Make Sous Vide Egg Bites at Home

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These sous vide egg bites are just like the kind you would find in a trendy coffee shop that sells for roughly $6 for 2 egg bites. You can make them at home for much less while not compromising on great taste! These are a great low-carb, high-protein option for a quick breakfast or pair with a salad and have for lunch.

egg bites on a plate beside a cup of coffee
Sous Vide Egg Bites
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What is Sous Vide?

Sous vide is a French cooking technique where food is vacuum-sealed in a cooking pouch and cooked in a water bath. The technique places emphasis on precise temperature control in cooking the food, rather than the time it takes the food to cook. The technique has gained popularity with the release of the Sous Vide wand to help with the process. I’ve linked to one here that has a high rating on amazon so you have an idea of what I’m talking about.

To be honest, I still don’t fully understand the hype, however, I do use the water bath technique for a few staple recipes in my tool kit. Adopting this part of the sous vide process is a simple alternative and works well if you are cooking in your oven. I use it for some bread recipes and when making cheesecake and I will use it in today’s recipe for Egg Bites.

Tips for making the perfect Egg Bites

  1. Cook the Egg Bites in a water bath. Place an oven safe deep casserole or pie plate filled with about 1 inch of water on the lower rack of the oven before preheating. Make sure you do this step before turning on the oven to avoid the risk of your dish cracking.
  2. Using a high-powered blender adds tiny air bubbles to the eggs which result in fluffier egg bites.
  3. Change up the flavour according to your tast by using your favourite cheeses and choice of deli meats. I love using old cheddar or smoked cheeses.

Recommended Tools:

Ingredients for Egg Bites

  • 10 large eggs
  • 1/2 cup of sour cream
  • 1 cup of shredded cheese of choice (I love using smoked gouda or old cheddar)
  • 1/2 tsp each salt and black pepper
  • 4 slices of bacon, cooked
  • 8 slices of coldcut of choice (I used 4 slices ham and 4 slices turkey)
  • 1 tbsp of nutritional yeast (optional)
cold cut meat, gouda cheese brick, oli, salt and pepper, sour cream and eggs

Instructions for Egg Bites

  1. Make sure to cook the bacon before starting this recipe.
  2. Set up a water bath by filling an oven-safe dish with 1-inch deep water. Place on the lower rack of the oven. This will create a humid environment to allow the eggs to cook evenly and prevent them from drying out.
  3. Preheat oven to 300 degrees F.
  4. Grease a muffin pan by adding the oil to one muffin pocket and spreading it to remaining pockets using a food brush. Make sure to coat each pocket well.
  5. Add the eggs, sour cream, shredded cheese, salt, pepper and nutritional yeast (if using) to a blender.
egg and cheese in a blender
  1. Blend on highest speed for 30 seconds. The eggs should be smooth and frothy.
eggs blended in a blender
  1. Pour the egg mixture evenly into each of the muffin pockets.
pouring blended eggs into a muffin tin
  1. Add the chopped cooked bacon and pieces of cold cuts to each of the egg-filled muffin pockets.
  2. Bake in preheated oven for 30 minutes.
uncooked eggs in a muffin tin with green onions and chopped up meat
  1. Remove from the oven and let sit for 5 minutes.
cooked eggs in a muffin tin with green onions and chopped meat
  1. Using a spoon, remove the egg bites from the muffin tray and play on a plate or in a food storage container.
  2. Can be stored in the fridge for 3 days or frozen for 2-3 months.
egg bites on a black platter

Sous Vide Egg Bites

Just like the fancy sous vide egg bites you would find in a fancy, high-end coffee shop, but for a fraction of the cost. These are light in texture and deliciously full of protein.
Print Recipe
Prep Time 10 mins
Cook Time 30 mins
Course Breakfast, Lunch

Equipment

  • Blender
  • Muffin pan

Ingredients
  

  • 1 tbsp oil (to grease the muffin pan) either olive or avocado work well
  • 10 large eggs
  • 1/2 cup sour cream
  • 1 cup shredded cheese of choice I use smoked gouda or old cheddar
  • 1/2 tsp each salt and black pepper
  • 1 tbsp nutritional yeast (optional)
  • 4 slices cooked bacon
  • 8 slices of coldcut of choice I use 4 ham, 4 turkey

Instructions
 

  • Make sure to cook the bacon before starting this recipe.
  • Set p a water bath by filling an oven-safe dish with 1-inch deep water. Place on the lower rack of the oven. This will create a humid environment to allow the eggs to cook evenly and prevent them from drying out.
  • Preheat oven to 300 degrees F.
  • Grease a muffin pan by adding the oil to one muffin pocket and spreading to remaining pockets using a food brush. Make sure to coat each pocket well.
  • Add the eggs, sour cream, shredded cheese, salt, pepper and nutritional yeast (if using) to a blender and blend on highest speed for 30 seconds. The eggs should be smooth and frothy.
  • Pour the egg mixture evenly into each of the muffin pockets.
  • Add the chopped cooked bacon and pieces of cold cuts to each of the egg-filled muffin pockets.
  • Bake in preheated oven for 30 minutes.
  • Remove from the oven and let sit for 5 minutes.
  • Using a spoon, remove the egg bites from the muffin tray and play on a plate or in a food storage container.
  • Can be stored in the fridge for 3 days or frozen for 2-3 months.

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How to Make Skillet Hash & Eggs

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This Skillet Hash & Eggs is a great recipe to use up your leftovers, but it is also easy enough to make from scratch. Either way, the potatoes, bacon, and eggs create a hearty, tasty meal perfect for breakfast, lunch, or dinner.

hash and eggs on a white plate

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Why You’ll love this Skillet Hash & Egg Recipe?

This is a great recipe to keep in your “what to do with leftovers” tool kit. We have roasted potatoes as a side dish at least weekly, and we always make sure to make more than we need for that meal. Roasted potatoes are great to keep in the fridge and use when you need food ready for those busy days.

This recipe is so versatile that you probably have the ingredients already in your fridge or pantry, so there is no need to run to the store. The other night we had grilled lamb and roasted potatoes for dinner. We used the leftover lamb and potatoes to make this skillet hash and eggs and it was the one we’ve made yet!

Skillet Recipe Breakdown

In my opinion, the best Skillets consist of the following components:

Potatoes: Roasted leftover potatoes work really well but if you don’t have any made, don’t worry, it’s easy enough to fry some up. We usually get red potatoes If you are following a lower-carb diet, try swapping potatoes for chopped cauliflower (just keep in mind cauliflower doesn’t need as much time to cook).

man wearing a watch chopping potatoes on a cutting board

Eggs: So many options, crack them right on top of the hash and bake, pour whisked eggs into the hash, and scramble or fry them to your liking in a separate pan and slide them on top of the cooked hash.

Meat: My family loves bacon. We buy in bulk and cook it often. Cook bacon first and halfway through cooking start adding in the other cooked ingredients. If you have other leftover meat, chop it up and throw it in!

cut up lamb on a cutting board with a knife

Veg: Chop an onion and cook with the bacon. If you like tomatoes, chop some up and throw them in.

Dairy: Sprinkle some shredded cheese over top about a minute before the skillet is done cooking for some additional flavour and gooey texture.

Recommended Tools

skillet with potatoes, eggs, bacon in the oven

Skillet Hash & Eggs

This hearty and tasty meal is great for breakfast, lunch or dinner.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Course Breakfast, Dinner, Lunch
Servings 4

Equipment

  • Cast iron skillet

Ingredients
  

  • 4 slices bacon, thinly sliced
  • 1 small onion, finely chopped
  • 2 cups pototoes, cooked, chopped in small pieces
  • 1 cup leftover meat, chopped in small pieces
  • 1/2 cup shredded cheese of choice (optional)
  • 4-6 eggs

Instructions
 

The Hash

  • Heat a cast iron skillet on medium. Add the bacon and onions. Cook for a few minutes until onions become translucent.
  • Add in cooked potatoes and cooked meat. Stir. Cook until heated through.

The Eggs

  • Option 1: Cook eggs to your liking in a separate pan. Serve over hash, finish off with a sprinkling of cheese.
  • Option 2: Whisk the eggs together and pour over hash and scramble until eggs are cooked.
  • Option 3: Crack eggs over top of the hash (still in the cast iron skillet) and place the entire skillet in the oven at 400°F until eggs are cooked to your liking.

The Finale

  • Best served right away!
Keyword Bacon, Eggs, Hash, Potato, Skillet Meal
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eggs with potato hash, lamb, and bacon in a cast iron skillet

How to Make Simple Cream Cheese Scrambled Eggs

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In this post I show you how to make Cream Cheese Scrambled Eggs and how adding a few key ingredients can really take a simple scrambled egg recipe to the next level. This Cream Cheese Scrambled Egg is so easy and quick to whip up, its the perfect any time-of-day meal.

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scrambled eggs served with sourdough toast and bacon
This delicious cream cheese scrambled eggs recipe is so easy to make and delicious it will have your family asking for seconds.

Eggs are a staple in my family’s weekly grocery haul. We buy them by the flat. We eat eggs for breakfast, lunch, and dinner (not on the same day though, that would be eggs overkill!) But we do eat them several times a week.

They can be used as the main ingredient in a meal (like eggs anyway you like them with toast and bacon), or as an add-in to elevate your meal. Have you ever added a poached egg to your pasta dish? It instantly takes it from bland to fancy, while adding a healthy dose of good protein.

Nutritional Benefits of Eggs

According to Webmd.com, eggs are considered the Gold Standard for protein and contain disease-fighting nutrients like lutein and zeaxanthin which are good for preventing blindness, and choline which is great for memory and brain development.

One egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat, 1.6 grams of saturated fat, and 1 gram of barbs along with iron, vitamins, minerals, and carotenoids.

How to Make Cream Cheese Scrambled Eggs – Let’s Get Cracking!

Tools:
Ingredients:
  • 6 large eggs
  • 83g cream cheese (1/3 brick), cubed
  • ¼ cup cream or milk
  • Salt and pepper to taste
  • 1 spring onion, chopped
  • 1 tbsp butter
shows all the ingredients for cream cheese scrambled eggs
Steps:
  • Cube cream cheese and place in freezer for 10 minutes.
  • Melt butter in pan on low-medium heat.
cream cheese scrambled egg mixture
  • Crack eggs into a bowl, add cream (or milk), salt and pepper and whisk.
  • Mix in cubed cream cheese until incorporated into egg mixture.
  • Add egg mixture to melted butter and stir.
  • Top with chopped green onion.
cream cheese scrambled egg mixture cooking in cast iron pan
  • Continue to stir on low-heat until eggs are cooked through. Cheese will melt into the eggs as they cook.
  • Remove and enjoy immediately.
  • Pairs well with freshly brewed coffee, bacon, and buttered toasted sourdough.
scrambled eggs, bacon and toast, picture of ingredients
scrambled eggs served with sourdough toast and bacon

Cream Cheese Scrambled Eggs

This elevated scrambled egg recipe is great at as an any time-of-day meal!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Course Breakfast, Dinner, Lunch
Servings 3
Calories 276 kcal

Equipment

  • Whisk
  • Cast iron pan

Ingredients
  

  • 6 eggs
  • 83 g cream cheese, cubed and chilled
  • 1/4 cup cream or milk
  • salt and pepper
  • 1 spring onion, chopped
  • 1 tbsp butter, for cooking

Instructions
 

  • Cube cream cheese and place in freezer for 10 minutes.
  • Melt butter in pan on low-medium heat.
  • Crack eggs into a bowl, add cream (or milk), salt and pepper and whisk.
  • Mix in cubed cream cheese until incorporated into egg mixture.
  • Add egg mixture to melted butter and stir.
  • Top with green onion.
  • Continue to stir on low-heat until eggs are cooked through. Cheese will melt into the eggs as they cook.
  • Remove and enjoy immediately. Pairs well with freshly brewed coffee, bacon, and buttered sourdough toast.

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How to Make Simple Egg Salad

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In this post, I walk you through step-by-step how to create my favourite Simple Egg Salad. Bonus, I also show you 6 ways my family loves enjoying this Simple Egg Salad recipe.

This post contains affiliate links, which means I make a small commission at no extra cost to you.

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simple egg salad simple muse recipe

Why my family loves this Simple Egg Salad recipe?

I have been enjoying egg salad since I was a little girl. I love egg salad because it is so delicious, filling and most importantly, doesn’t take a lot of time to make and is super easy! I’ve played around with so many recipes and different ingredients over the years and this version is my favourite and, in my opinion, the most flavourfull!

Besides being the most delicious version, this recipe is simple to make and versatile. You can make a big batch and eat over a couple of days. That is exactly what we do. Sunday I will whip up a double batch of this Simple Egg Salad recipe and my family has lunch or breakfast ready to go for 3 days. Yup, you read right. Egg salad isn’t just for lunches. It’s a great meal to start your day – enjoy it on English Muffins or as a toast topper! 

Make Healthy Recipe Even Healthier!

If you are concerned with calories or sway away from fatty foods, you can still enjoy this Simple Egg Salad in moderation while making the following substitutions.

  • Instead of mayonnaise, try low fat Greek yogurt. Greek yogurt is a great substitution because it is still packed with protein but lower in fat and calories.
  • Another alternative to mayonnaise is using 1 ripe avocado which will add some healthier fats and a lovely tinge of green!

Our favourite ways to enjoy Simple Egg Salad.

As mentioned, this Simple Egg Salad is great for any meal or can even be eaten as a snack!

  • As a topper to your favourite cracker
  • On top of toast
  • As a sandwich paired with lettuce and tomato

For my Keto or Gluten Free friends this Simple Egg Salad is great served without the carbs too! 

  • Serve as a dip for celery sticks
  • Over a bed of mixed greens or baby spinach with chopped cucumbers and cherry tomatoes
  • It’s delicious enough to enjoy on its own in a bowl (my daughters favourite way to eat it!)

Instant Pot

If you have an Instant Pot, you can use it to cook the eggs.

  • Place the eggs in a steamer pot designed for use in the Instant Pot. Using a steamer pot will make it easier to remove the eggs when cooked, but it is not necessary. If you don’t have one, simply place the rack in the Instant Pot and place the eggs on the rack.
  • Add 1 cup of water
  • Close lid. Set the valve to sealing. Set manual timer (pressure level high) for 5 minutes.
  • When the cooking cycle ends, wait an additional 5 minutes before releasing the pressure.

 Simple Egg Salad Recipe

Recommended Tools:

  • Egg slicer
  • Pot

Ingredients

  • 8 eggs
  • 1-2 strands green onion, chopped
  • 1/3 cup Mayonnaise
  • 1 tbsp Dijon grainy mustard
  • Salt & pepper to taste
  • Cayenne pepper or Dried Chili Flakes (Optional)

Steps

  • Place eggs in a pot of water and bring to a boil over high heat. Continue to boil for 5 minutes.
eggs in a bowl
  • Turn off stove and let the pot of eggs site on the warm burner for an additional 10 minutes. (The eggs can sit for a couple of hours or move to the fridge to use within 3 days if you want to make later.)
  • Remove eggshells, chop the eggs and place in a bowl. I prefer chopping the eggs (vs. mashing with a fork). If you prefer a creamier texture you may want to mash the eggs instead.
slicer with hard boiled eggs
  • Chop the spring onions and add to the bowl.
  • Add the mayonnaise, Dijon grain mustard, salt and pepper. Mix until the egg mixture is well incorporated with the dressing.
egg salad ingredients in a glass bowl
  • If you like spice, you can top this Simple Egg Salad off with either cayenne pepper or a few shakes of dried red chili pepper flakes.
  • Store in an airtight container in the refrigerator for up to 3 days.
egg salad served on a plate with tomatoes, crackers and celery

Simple Egg Salad

Egg salad, made simply with tasty ingredients
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Servings 6 servings
Calories 156 kcal

Equipment

  • Egg slicer
  • Pot
  • Instant Pot
  • Bowl
  • Wooden spoon

Ingredients
  

  • 8 eggs
  • 1-2 strands green onion chopped
  • 1/3 cup mayonnaise
  • 1 tbsp dijon mustard
  • salt & pepper to taste
  • cayenne pepper optional
  • red chili flakes optional

Instructions
 

  • Place eggs in a pot of water and bring to a boilover high heat. Continue to boil for 5 minutes.
  • Turnoff stove and let the pot of eggs site on warm burner for an additional 10minutes.
  • Remove eggshells, chop the eggs and place in a bowl.
  • Add in the chopped spring onions.
  • Add the mayonnaise, Dijon grain mustard, saltand pepper. Mix until the egg mixture is well incorporated with the dressing.
  • If you like spice, you can top this Simple Egg Salad off with either cayenne pepper or a few shakes of dried red chili pepper flakes.
  • Store in an airtight container in the refrigerator for up to 3 days.
Keyword Dijon, Egg Salad, Eggs

Let me know how you love eating Egg Salad in the comments.

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