A few weeks back I received a copy of a cookbook that I had been eager to get my hand on. Ditte from The Food Club has published her third cookbook – filled with low carb recipes and with a focus on eating natural real foods without refined carbohydrates and additives, the perfect match for my own personal food philosophy.
I have had the pleasure of meeting Ditte a few times, and she is just as inviting and colourful as every single page in her new book. Her nutritional knowledge, from her education in nutrition an health, combined with her talent for photography and for creating creative recipes have resulted in a truly inspiring and beautiful book.
I have already tried a few of the recipes and have include two simple but very delicious examples here in this post. Just as our dear cookbook author I love breakfast. I always try to vary my breakfasts throughout the year, and find that different seasons and months call for new favourite picks. This January I have been wanting more savoury breakfasts probably due to all the sweet foods during Christmas. Sometimes savoury breakfasts requires more preparation that might be difficult to master during the week. That is why I love these savoury all-in-one muffins – they can be whipped up during the weekend and thereby ready to grab on busy mornings. When you have additional time the baked eggs are a perfect match for the muffins and all in all it constitutes a wonderful, healthy, low carb and nutritious brunch or breakfast that fills you up.
Baked breakfast eggs (Recipe from ‘LOW CARB fra the food club‘)
Makes 4 portions
4 Tbsp creme fraiche or ricotta
4 Tbsp grated cheese, preferable parmesan
Salt & Pepper
Fresh dild or another kind of herb
Preheat oven to 175 ºC/350 ºF (with fan). Use 4 small oven prove bowls. Add 1 Tbsp of creme fraiche or ricotta to each, stir in a little salt and pepper. Crack 1 egg into each bowl and drizzle with 1 Tbsp of grated parmesan on each.
Place in the oven and bake for approximately 15 min, I like the yolk a little runny so watch out for the time. Top with fresh dild and serve with tomatoes and a breakfast muffin or a few pieces of toasted rye bread.
100 g almond flour (gound almonds)
2 tbsp flax meal (ground flax seed)
8 black kalamata olives, chopped
A handful of grated parmesan or another kind of cheese
1/2 zucchini, grated
50 g chorizo or another kind of flavourful sausage (optional)
8 sun dried tomatoes, chopped
1/2 tsp salt
1 tsp baking powder
Seeds: Chia seeds & sunflower seeds
Preheat oven to 175 ºC/350 ºF (with fan). Mix almond flour, flax meal, baking powder and salt. Whisk the eggs separately in bowl, add chorizo, olives, parmesan, zucchini and tomatoes. Now add the dried ingredients and mix it all well together.
Pour the batter into 8 muffin tins. Top with the seeds and bake in the oven for 25 min. Let the muffins cool before serving. Store in the fridge for up to 5 days.