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Eggslut is a Grand Central Market institution in Los Angeles. Its menu revolves around a love for everything egg and its signature dish, known fondly as The Slut or Slut’s Eggs consists of a jar with a base of mashed potatoes, topped with a soft cooked egg.
I re-named this recipe, discarding “Socially-Aware-Woman-Who-Knows-Her-Own-Worth Eggs” for the much easier to say “Snuggled Eggs”. My mash is a combination of parsley root and cauliflower. The parsley root gives it a delicious fresh note, but you could use any low carb mash that you prefer. Broccoli would work well for a Halloween party recipe!
Make sure you don't confuse parsley roots with parsnips. They may look similar but the carb count is significantly higher for parsnips (13.1 g net carbs per 100 g) as opposed to parsley roots (1.7 g net carbs per 100 g).
At Eggslut, this dish is served with toast dippers. You can make a quick batch of our 90-Second Keto Bread if you like, but I really enjoy just eating this low-carb dish with a spoon for breakfast or as a light lunch or dinner. Enjoy!
Hands-on Overall
Nutritional values (per serving)
Net carbs2.9 grams
Protein9 grams
Fat15 grams
Calories176 kcal
Calories from carbs 6%, protein 20%, fat 74%
Total carbs4.5 gramsFiber1.6 gramsSugars1.7 gramsSaturated fat7.9 gramsSodium423 mg(18% RDA)Magnesium28 mg(7% RDA)Potassium265 mg(13% EMR)
Ingredients (makes 4 servings)
- 2 cups cauliflower florets (215 g/ 7.6 oz)
- 2 small parsley roots or more cauliflower (100 g/ 3.5 oz)
- 4 tbsp full-fat cream cheese (60 g/ 2.1 oz)
- 2 tbsp butter or ghee (28 g/ 1 oz)
- 4 large eggs
- 1 tbsp finely chopped chives
- salt and pepper, to taste
Instructions
- Peel the parsley root and cut into thin slices.
- Heat a pot of water until it boils and place cauliflower and parsley root in to simmer until tender, approx. 15 minutes.
- Drain well and then place in a food processor bowl, along with the cream cheese, butter, salt and pepper.
- Blitz very well until a smooth puree is formed. Stop and scrape down the sides a couple of times, tasting to check for seasoning as well as texture.
- When done, spoon it into your jars, (I used 120 ml/ 4 fl oz ball mason jars) until they are about 1/3 full. You will have some mash leftover, save it for the next day or eat it with a spoon while you work. Smooth the top of the mash.
- Put a large pot, fitted with a steamer basket on to boil and once it reaches boiling point, reduce to a high simmer. Crack and egg on top of each bed of mash.
- Gently place the jars in the steamer. Cover and steam for 10-15 minutes until the egg is just set.
- Serve with cracked pepper and chives on top.
How long will these last? Unless you want your egg to be overcooked and hard, these aren’t really suitable for storing and re-heating. Gentle reheating in a water bath may be your best option if you need to store them.
Ingredients
- 2 cups cauliflower florets (215 g/ 7.6 oz)
- 2 small parsley roots or more cauliflower (100 g/ 3.5 oz)
- 4 tbsp full-fat cream cheese (60 g/ 2.1 oz)
- 2 tbsp butter or ghee (28 g/ 1 oz)
- 4 large eggs
- 1 tbsp finely chopped chives
- salt and pepper, to taste
Instructions
- Peel the parsley root and cut into thin slices.
- Heat a pot of water until it boils and place cauliflower and parsley root in to simmer until tender, approx. 15 minutes.
- Drain well and then place in a food processor bowl, along with the cream cheese, butter, salt and pepper.
- Blitz very well until a smooth puree is formed. Stop and scrape down the sides a couple of times, tasting to check for seasoning as well as texture.
- When done, spoon it into your jars, (I used 120 ml/ 4 fl oz ball mason jars) until they are about 1/3 full. You will have some mash leftover, save it for the next day or eat it with a spoon while you work. Smooth the top of the mash.
- Put a large pot, fitted with a steamer basket on to boil and once it reaches boiling point, reduce to a high simmer. Crack and egg on top of each bed of mash.
- Gently place the jars in the steamer. Cover and steam for 10-15 minutes until the egg is just set.
- Serve with cracked pepper and chives on top.
How long will these last? Unless you want your egg to be overcooked and hard, these aren’t really suitable for storing and re-heating. Gentle reheating in a water bath may be your best option if you need to store them.
Nutrition (per serving)
Calories176kcal
Net Carbs2.9g
Carbohydrates4.5g
Protein9g
Fat15g
Saturated Fat7.9g
Fiber1.6g
Sugar1.7g
Sodium423mg
Magnesium28mg
Potassium265mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 2.9 g | 9 g | 15 g | 176 kcal |
| Cauliflower, fresh |
| 1.6 g | 1 g | 0.1 g | 13 kcal |
| Parsley roots, fresh |
| 0.4 g | 0.6 g | 0.1 g | 3 kcal |
| Cream cheese, soft (full-fat) |
| 0.5 g | 1.1 g | 4.2 g | 37 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.4 g | 6.3 g | 4.8 g | 72 kcal |
| Chives, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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