Saturday, January 30, 2016
Parmesan Eggs w/ Cheesy Italian Breadsticks - Low Carb Breakfast
For breakfast this morning, I made easy Parmesan Scrambled Eggs and served them with alongside a couple strips of bacon, fresh blueberries and my Cheesy Italian Breadsticks. The eggs were easy, I simply added and scrambled in 2 tablespoons of grated Parmesan cheese (the powdery style) to 2 eggs and cooked them in some of the bacon drippings. I served the eggs and bacon with my fresh hot out of the oven Cheesy Italian Breadsticks. No, I didn't get up and actually make a fresh batch of breadsticks this early in the morning (although it could easily be done). Instead, last weekend I intentionally wrapped up extra strips of uncooked breadstick dough loosely in parchment paper and stuck it in the fridge so I could see how they would bake up days later. Well, they turned out great! They weren't quite as "bready/fluffy" as when they are baked right away; they were a bit more crisp and absolutely delicious! They went perfectly alongside my Parmesan Eggs. These little breadsticks are so versatile and are great served as bread alongside soup (I did that this week), dipped in pizza sauce (I did that this week, too), or enjoyed as your bread alongside eggs for breakfast like I did this morning. I snapped a quick photo of my yummy breakfast below. The breadstick recipe can be found here: Cheesy Italian Breadsticks. To see photos of the steps, check out my post here: Breadstick Photos. Enjoy!