Keto Eggs

Yesterday I got into one of my moods and started looking at the latest diet trends. I am not normally a fan of diets. I truly do believe everything in moderation (less the chips, cookies, soda, alcohol, etc.). But something about the ketogenic diet fascinated me for both good and bad reasons.

What intrigues me: 
1. It turns to stored fat to fuel the body. Yes, please start with the hips!
2. It reduces insulin levels which can lead to reducing inflammation in the body.
3. Healthy fats are encouraged (i.e. salmon, avocados!!)
4. The diet allows only 25 to 35 grams of carbs a day. That’s not much so the easiest things to eliminate are sugary treats and soda. Everyone knows that’s a win, win. Did you know cancerous cells thrive on sugar?

What concerns me:
1. A side effect is bad breath. Umm, no thank you!
2. Keto Flu?? Diarrhea, fatigue, dizziness, irritability. I’ll pack my bags now before my husband boots me out.
3. It’s definitely a diet, not a healthy life choice. Prolonged deprivation of carbohydrates can place your body in starvation mode. We all know where that leads.
4. It’s rather complicated. It’s 75% saturated fat, 20% protein, and 5% carbohydrates. I’d rather read a novel, not labels.

Bottom Line:
I’ll stick to everything in moderation. But since I did the research here’s a nod to the good: Keto Eggs.

Add 1-2 pats of butter to a skillet and melt over a medium heat. Add a sliced tomato.

Layer fresh basil leaves over tomatoes and salt and pepper to taste.

Crack 2 eggs over tomatoes.

Cover and cook to desired doneness. Keto diet or not, these are good! – Ella

Keto Eggs

• Servings: 2
• Difficulty: easy
• Print

Ingredients

• 2 eggs
• 1 tomato, sliced
• 4 fresh basil leaves
• 2 teaspoons butter
• Salt and Pepper

Directions

1. Melt butter in a skillet over medium heat.
2. Place tomato slices in butter.
3. Lay basil over tomato. Salt and pepper to taste.
4. Break eggs over tomato and cook for 5 – 8 minutes to the desired doneness.