Keto recipes for fried mozzarella sticks, fried pickle spears, everything bagel deviled eggs, and Italian herb butter chicken wings will make your Super Bowl party low-carb and delicious!
This recipe is straight up childhood comfort food for me. When I was younger, my stepfather used to make Eggs O’Brien on Christmas morning. It was easy–just a bag of frozen O’Brien-style hash browns cooked up with chunks of breakfast sausage links, with eggs scrambled into it when it was done.
To make this one keto, the main issue is coming up with a substitute for the potatoes. I’ve used daikon radish before in a similar recipe, but I wasn’t sure if it would hit the flavor profile I needed. Enter celery root, also known as celeriac. It comes in a big ugly bulb about the size of a shot put, and the taste is somewhere between celery and potato. It won’t crisp up like a potato will, but that’s fine, because in this particular application it’s supposed to be a bit softer.
Slice the ends off of your celeriac bulb and peel it. It can be bumpy, especially around the edges, so use a really good vegetable peeler. This OXO one is my personal favorite. You’ll also want a very sharp chef’s knife, because the celery root is really hard to cut through. Back in the days of the original Good Eats, Alton Brown recommended the Shun chef’s knives, and I still have several that date back to about 2004. I take care of them, and while I’ve had to have them sharpened a few times, they’ve taken care of me too. Don’t balk at the price, because if you’re in the kitchen as much as I am, a good knife is worth its weight in gold. Use that good knife to cut the celeriac into small cubes, like you’re making home fries. You should end up with 3-4 cups of cubes when all is said and done. Throw those into a pot with 4 cups of chicken broth, and boil them for 8 minutes. Drain them thoroughly and set them aside.
In a large enameled cast-iron skillet, heat 1/4 cup of avocado oil over medium-high heat. While that’s heating, chop 1/2 of an onion and 1 large green pepper. Pat any excess broth off of the celery root, then put it in the skillet. Cook for about five minutes, then stir and add the onion and pepper, along with two teaspoons of salt and black pepper to taste.
Heat a separate nonstick skillet over medium-high heat and fry up a package of breakfast sausage links. Mine had 10 links in it. While they’re browning, keep turning the celery root mixture occasionally so it browns evenly. Once the sausages are nicely browned, remove them from the skillet and cut each one into four pieces. Add it to the skillet with the celery root cubes.
Turn the heat down to medium on the nonstick skillet and add two tablespoons of butter. Beat a dozen eggs in a large bowl. Scramble the eggs in the butter. Once they’re done, the celery root should be as well. Mix the whole shebang together. I used this for meal prep breakfasts, but it would work great for your breakfast after opening presents under the tree, especially if Santa gives you a nice chef’s knife!
Eggs O’Brien
Scrambled eggs and sausage with keto celeriac O'Brien hash browns.
Trim the ends off of the celeriac bulb and peel. Using a sharp chef's knife, chop the bulb into small cubes.
In a small saucepot, bring the celeriac cubes and broth to a boil. Boil for 8 minutes, then drain thoroughly and set aside.
Heat the avocado oil in an enameled cast-iron skillet over medium-high heat. Pat the celeriac dry and add it to the skillet. While it fries, chop your onion and pepper, then add it to the skillet and stir it in with the salt and pepper. Continue stirring occasionally as you finish the rest of the recipe.
Heat a non-stick skillet over medium to medium-high heat, and cook your breakfast sausages until they're thoroughly browned. Remove them from the pan, cut each one into four pieces, then stir them into the skillet with the celery root.
Turn the non-stick skillet down to medium, then melt the butter in it. Beat the eggs, then scramble them in the butter. When they're finished, stir them into the celery root mixture, add more salt and pepper if needed, and serve.
Macros per serving: 409 calories, 7 grams net carbs, 18 grams protein, 33 grams fat.
Keyword breakfast, eggs, keto, lchf, low carb, make ahead, sausage
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All the flavors of a Reuben sandwich from your favorite deli, in breakfast form! This make-ahead reuben frittata is a great low-calorie breakfast treat.
A few weeks ago on Facebook, something strange happened in the keto groups. Suddenly, everyone was talking about “chaffles”, miniature waffles made from egg and cheese, made in a special miniature waffle iron that people were buying for $10 on Amazon. One person who worked at Bed, Bath, and Beyond had to attend a special training to learn about the features of the waffle maker after they experienced an “unexplained increase in sales”. Never underestimate the power of keto people finding a new fake bread source.
And to be fair, chaffles are pretty awesome, both in their utter simplicity as well as their usefulness and versatility. Recipes for chaffles are multiplying like tribbles all over the internet. I started out slow, just making a bacon and egg breakfast sandwich, but after that I was hooked. I have about a billion ideas for chaffle recipes swirling around in my head. I made two different chaffle recipes yesterday. I’ll be making another one tonight. I just came up with #4 today and will likely be giving that one a try this weekend. I might, just maybe, have a bit of a chaffle problem. I might need a chafflevention.
Know what else I’m addicted to? Hollandaise sauce. I’ve been known to drink it out of the container I make it in. No joke. I’m gross. I’m the only one in the house who likes it, and I hate seeing it go bad, you know? So it becomes a beverage. Don’t you dare judge me. It only made sense to try eggs Benedict with chaffles instead of English muffins. Honestly, can you think of anything more keto than butter, eggs, cheese, more eggs, even more eggs, and ham? I can’t.
This recipe has a few steps to it, but none are that difficult. I’ll start with the hollandaise. Making this the old-fashioned way is an enormous pain in the ass, not gonna lie. Half the time you’ll end up with really lemony scrambled egg butter. The key to easy hollandaise sauce that’s done in about five minutes without having to drag out a double boiler and stress about how hot it gets? An immersion blender, otherwise known as a stick blender. This is the one I use, but if you order a different one, just make sure it comes with a tapered cup for blending. You can make mayonnaise and salad dressings with it, and it makes pureed soups like my Loaded Faked Potato Soup an absolute breeze. This is one of those kitchen appliances that gets a ton of work in my house, and it doesn’t take up much space at all. If you don’t have one yet, get one. It’s a necessity.
To make the hollandaise, put three egg yolks and a tablespoon of lemon juice in the bottom of the cup that came with your immersion blender. Throw in a pinch or two of salt, and either a quarter teaspoon of dijon mustard or a dash or two of hot sauce if you’d like a little zip. Melt a stick of butter (1/2 cup) in the microwave, let it cool for a couple of minutes (the perfect time to start preheating your Dash and putting the water in your egg poacher pan to boil), then carefully pour it on top of the egg yolks in the blender cup. Put your blender down to the bottom of the cup and pulse it. You should see little creamy clouds of egg yolks emulsified with butter start to billow up from the bottom. Keep pulsing, and as it gets more and more emulsified you can start to lift the blender from the bottom while you’re pulsing. Eventually all the butter and egg yolks will be incorporated together into a thick and creamy sauce. I’ll put a video up at some point so you can see what this looks like, because it’s kind of hard to describe. You should be blending for less than a minute total.
The chaffles and eggs can be started at the same time. When I posted the picture of the finished product on Facebook, one of the things I heard the most was “How did you get your poached eggs so perfect?” I’ll fully admit it, I’m a cheater. I use this egg poacher pan, which makes perfectly-shaped poached eggs every time. You fill the bottom of the pan with water, heat it to boiling, then pop the eggs in the non-stick cups and put the lid back on. About four minutes later you get perfect poached eggs with runny middles. And this is about how long it takes to make a couple of chaffles. For two chaffles, beat one egg in a bowl and put it aside. Sprinkle about a tablespoon of shredded cheddar directly onto the waffle plates, then pour half the egg (about a tablespoon and
half) onto the cheese, then put another tablespoon of cheese on top.
Close the waffle iron and cook it for about two minutes. Open it gently and be careful with the steam. If it’s golden brown, it’s done. Remove it gently with a fork, then repeat for the second chaffle. If you want, stick the Canadian bacon in the Dash when you’re done–it’ll do a great job of heating that up too. To assemble, put a piece of Canadian bacon on each chaffle, top with a poached egg, and pour a tablespoon or two of hollandaise on top of each one. Serve with black coffee, and if you find a keto mimosa recipe, let me know!
Chaffles Benedict
A classic Eggs Benedict using cheesy mini-waffles instead of English muffins.
Put the egg yolks, lemon juice, salt, and optional dijon mustard or hot sauce into the bottom of the cup that came with your immersion blender.
Melt the butter in a separate container in the microwave, then allow it to cool for a couple of minutes. Pour the butter over the egg yolks.
Put the head of the immersion blender in the bottom of the cup and pulse it. You should see the bottom of the mixture begin to become cloudy and pale yellow. As you continue to pulse, the cloudy layer should begin to rise up to the surface. Gently rock and lift the head of the blender as you continue to pulse. Eventually, when the mixture is mostly emulsified, you can lift the head of the blender all the way to the surface to finish the sauce. It should be thick and creamy with no chunks, and should easily coat a spoon without running.
For the Chaffles
Heat up the waffle iron. Pour water in the bottom of your egg poacher pan and put it over medium-high heat.
Beat 4 of the eggs in a small bowl. Reserve the remaining eggs for poaching.
Sprinkle a tablespoon of cheese onto the bottom of the hot waffle iron. Add about a tablespoon and a half of the beaten eggs, being careful not to overfill, then sprinkle another tablespoon of cheese on top. Close the waffle iron and cook for about 2-3 minutes, until golden brown. Remove the waffle and repeat for all remaining egg and cheese. You should end up with 8 chaffles. Keep the finished ones in the oven on warm.
Fry the Canadian bacon in a frying pan, heat in the microwave, or heat two at a time in the waffle iron.
To poach the eggs, crack them directly into the cups and cook until the exterior is just set, about 4 minutes. Remove from heat. To assemble, place a slice of Canadian bacon on each chaffle, then top with a poached egg and Hollandaise. Sprinkle with pepper and serve immediately.
Macros per serving: 601 calories, 1 gram net carbs, 34 grams protein, 51 grams fat.
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Hash is one of those fun things that you can make out of almost anything you have sitting around in the fridge. This one might require a special trip to the store, though. It involves one of the most interesting potato substitutes I’ve ever seen, daikon radish.
You should be able to find daikon at your grocery store, but if you can’t, it’s worth a trip to an Asian supermarket. It’s a long white tuber that looks like a really thick parsnip. It’s much lower in carbs, though. Tastes a bit like a water chestnut with a slight radish flavor. With the proper preparation…well, let’s not kid ourselves. You’ll never mistake this for potato. But it provides a really flavorful addition to your standard hash. If you have some non-keto folks eating this, it’s really easy to make some frozen cubed hash browns with this and mix in the veggies separately for their servings.
The daikon does take a bit of preparation, but it’s worth it. In order to soften the texture, you’ll want to cook it down in some liquid. I prefer chicken broth for this, as it imparts a great flavor, but if you’re vegetarian, vegetable or straight mushroom broth would be perfect. Water with a bit of soy sauce might also work, just make sure to adjust your salt accordingly. Start with 12 ounces of daikon, peeled and cubed to roughly the size of cubed hash browns. Evenly space the cubes in an enameled cast-iron skillet, then pour a cup of broth and two tablespoons of avocado oil over them, then put the burner on medium-high heat. You might want a splatter guard for your skillet to save your counters and stovetop. You’ll want to cook these, turning occasionally, until the liquid is boiled away, the daikon is softened, and only the oil remains. At that point, fry them until they’re golden, turning occasionally to make sure they crisp up, sprinkling with a pinch of salt. When they’re done, remove them from the pan and put them in a bowl.
This is what they look like when they first go in.And this is what they look like when they’re almost finished frying.
While the daikon is cooking, you’ll want to get the rest of the ingredients ready. The next step involves an 8-ounce container of sliced mushrooms and half a cup of chopped red onion. Rinse your mushrooms if they aren’t already, then put them and the onions in the still-hot skillet. Cook until the mushrooms finish releasing all their liquid and it cooks off. Make sure the mushrooms are nice and golden brown and the onions are translucent and starting to get golden around the edges. Sprinkle them with a pinch of salt when the liquids start drying up. When they’re done, put them in the same bowl the daikon ended up in.
Your next step is the zucchini. Rinse, cut off the ends, cut it lengthwise, then cut each length down the middle again and slice into wedges that are about a half-inch thick. Add another tablespoon of olive oil to the pan, and put the zucchini in, evenly spaced. Check them after about three minutes, and when they’re nice and caramelized on the bottom, flip them over using tongs and cook them on the other side. Add the daikon and mushrooms, sprinkle with pepper, and toss until they’re well-mixed. Remove from the heat.
The finished hash.
If you’re going to serve this immediately, you can do a standard hash and top with poached eggs, and that would be fine. But since I was doing this for meal prep, the eggs wouldn’t have reheated well, so I had to go with scrambled. This one was pretty simple. I beat together 10 eggs with 1/4 cup of sour cream, then scrambled in a non-stick skillet with 2 tablespoons of butter until soft. I added about two and a half tablespoons or so of chopped fresh dill when they were about halfway done. When they’re done, sprinkle them with kosher salt and pepper to taste. Serve the eggs on top of the hash. My only regret is that I didn’t have goat cheese to crumble on top!
Prepare the vegetables, making sure to keep them separate. Peel the daikon and cut into small cubes. Slice the zucchini into 1/2-inch thick wedges. Slice the mushrooms and chop the onion.
Add the daikon, broth, and 2 tablespoons of the oil to a large enameled cast-iron skillet. Heat over medium-high heat, turning occasionally, until all the liquid dries up. Continue to turn the pieces as they brown. Sprinkle with a pinch of kosher salt. Once they're golden, remove them from the pan and put into a medium mixing bowl.
Add the onions and mushrooms and cook until the mushrooms release their liquid and it dries up. Sprinkle with a pinch of salt. Once the mushrooms are brown and the onions are golden around the edges, remove them from the pan and add to the bowl with the daikon.
Add the other tablespoon of oil to the pan. Put the zucchini in, making sure that they're all touching the bottom of the pan. Sprinkle with a pinch of salt. Check the bottoms after about 3 minutes, and if they're golden brown, turn them and cook for another 3 minutes or so. Add the rest of the vegetables, sprinkle with pepper and more salt to taste, and turn until it's evenly mixed. Remove from heat.
In a separate non-stick skillet, melt 2 tablespoons of butter. Beat 10 eggs and 1/4 cup sour cream together. Chop enough dill to make 2-3 tablespoons. Scramble the eggs in the butter. When they're about halfway done, add the dill. Once scrambled, add salt and pepper to taste and serve over the hash. You can add crumbled goat cheese if you'd like.
Macros per serving: 333 calories, 8 grams net carbs, 17 grams protein, 24 grams fat.
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