Serves: 4
Total Calories: 451
1. Cut eggs in half lengthwise and arrange cut side down in a greased, shallow casserole dish.
2. Melt butter in saucepan, stir in curry powder, splenda, cream and soy. Cook 1 minute. Remove from heat and stir in broth and lemon juice. Return to heat and gradually bring to a boil, stirring constantly. Season as desired and spoon over eggs.
3. Bake in a 400° F oven for 5 minutes, or until eggs are heated through and sauce is bubbly. Meanwhile, chop bacon and fry until crisp. Sprinkle bacon over eggs and garnish with parsley.
This Eggs and Bacon Curried recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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