Description
A low-carb, high-protein keto twist on classic baked potatoes using roasted radishes daikon. Creamy butter and heavy cream blend with savory beef bacon and farm-fresh eggs for a satiating breakfast.
Ingredients
2 large radishes or daikon
2 teaspoons canola oil
1.5 teaspoons kosher salt
2 tablespoons butter
1/4 cup heavy cream
4 slices beef bacon (halal/kosher)
1/2 cup cheddar cheese
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
4 large eggs
Instructions
Preheat oven to 400°F (200°C).
Roast radishes on a baking sheet with canola oil and 1 tsp salt for 40-45 minutes until tender.
Let cool slightly, then scoop out most of the flesh (reserve 1 inch shell).
In a bowl, mix reserved radish flesh, butter, heavy cream, remaining 0.5 tsp salt, garlic/onion powder, cooked bacon, and cheese until smooth.
Divide mixture between radish shells. Crack an egg into each shell and return to oven for 15-20 minutes until cheese is melted and eggs are just set.
Notes
For dairy-free: use coconut milk instead of heavy cream. Can substitute turnips if radishes are unavailable. Store leftovers in an airtight container for up to 2 days, reheat at 350°F.
- Prep Time: 15
- Cook Time: 45
- Category: Brunch
- Method: Baking
- Cuisine: American-Keto