Keto Poached Eggs with Cheddar and Tomato

DifficultyModerate
Yield1 servings
Prep5 mins
Cook5 mins

2.0g

Net Carbs

13.7g

Protein

14.3g

Fat

0.5g

Fiber

194

Calories

Keto Poached Eggs with Cheddar and Tomato

Ingredients:

  • 1/4 large whole (3" diameter) Red Tomatoes
  • 1 slice (1 ounce) Cheddar Cheese
  • 1 large Egg (Whole)

Directions:

  1. To poach eggs, add water to a pan to the depth of 2-3 inches. Bring to a boil with a pinch of salt, turn down heat and allow water to simmer just till it barely has bubbles around the edges. Crack each egg into a cup then carefully slide into the water. Cover and cook 3 minutes for medium firmness, 2 minutes runny and 4 minutes for a firmer yolk. Remove with a slotted spoon. Gently pat dry with a paper towel.
  2. Place tomato slices on a heatproof plate, add cheese slice and top with eggs.
  3. Sprinkle with paprika, if desired, and salt and pepper to taste.
  4. Top with Hollandaise sauce, if desired.

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