Keto Poached Eggs with Cheddar and Tomato Recipe


Atkins Keto Poached Eggs with Cheddar and Tomato
2g
Net Carbs
Prep Time: 5 Minutes
Style:American
Cook Time: 5 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

13.7g

Protein

14.3g

Fat

0.5g

Fiber

194.5cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 0 1/4 large whole (3" dia) Red Tomatoes
  • 1 large Egg (Whole)
  • 1 slice (1 oz) CHEDDAR CHEESE Pineland Farms Potato Company Inc.

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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Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.