French Baked Eggs? LIVE COOKING DEMO!

Hello, hello, good morning, rise and shine. Come on in. How's everyone? Let's go ahead and get started. Let me introduce myself again. Hello and welcome. I am Maggie, the substitute teacher. I am a mom and a home cook, or a home cooker, like the boys call me. I've been on a health and wellness journey by getting tested for food sensitivities, which was a cheek swab on the inside and some hair samples. I am down 70 pounds so far with at least 30 more to go. I'm bringing you guys in on my journey. Thank you for holding me accountable as I age gracefully. I got a couple TikTok recipes I wanna try this morning. So I'm gonna be making some eggs. I know, Mr. Akate, you're gonna get on to me about these eggs, but I do eat them every day. They're a very healthy protein. All right, so I'm going to do two recipes that I saw online. If you're new here, feel free to shout out where you're watching from, or if you have a channel or a business you wanna shout out, I'm happy to help pay it forward. So we're gonna be making eggs two ways for breakfast. I found a couple TikTok recipes, and this time I figured out how to save them so I don't have those technical difficulties. So the first one is a French baked egg, and it's a cracked egg, but we're gonna bake it. And you add, the recipe calls for Parmesan cheese, but one of my test results is that I'm sensitive to cow dairy, so I can't have regular cheese. I can have goat's cheese. I'm going to be using Manchego, which is a cheese made from sheep's milk. We'll talk a little bit more about that. You bake them and add a little heavy whipping cream, but again, I can't have dairy. So this is my substitute for the heavy whipping cream. I found this at Sprouts. I think I've also seen it at Whole Foods. Silk makes a plant-based heavy whipping cream. If I'm being honest, I made this yesterday for a snack, and it was very yummy, so I'm excited. All right, so I'm going to get my stuff together. Instead of the oven, I always use my air fryer, especially when I'm just cooking for one. So I have my air fryer tray and some aluminum foil. So I'm just gonna line it with foil for cleanup. I do this all the time, and I change it out. You know, if anything spills or anything splatters, I change it out. I try to wipe down my air fryer after every use. Also do that with the microwave. You know, you know if your food splatters. Don't leave it for the next person. All right, so we've got our air fryer tray. If you have an oven, you can do the oven. You'll see in this recipe, she uses the muffin tin because she's making a whole bunch. Hey, Paula, come on in. Good morning. So I'm gonna start by playing the recipe so you guys can see what I'm doing. Again, this is a TikTok recipe I'm making a substitution for. ♪ Home guys, running to the altar like a track star ♪ ♪ Can't wait another second ♪ ♪ There's a way you hold me, hold me, hold me, hold me, hold me ♪ ♪ Feel so holy ♪ ♪ They say we're too young and the pimps and the players say ♪ ♪ Don't go crushing, wise men say fools rushing ♪ ♪ But I don't know ♪ ♪ They say we're too young and the pimps and the players say ♪ ♪ Don't go crushing, home guys ♪ All right, y'all, I am Maggie, the substitute teacher on all platforms. I am on TikTok and I can go live once I have a thousand followers and I have like 40. So if you're on TikTok, that's where the young ones say that everything is happening, but thank you for being here. Please subscribe if you're not subscribed already. Hey, amateurs, good morning, sweetie. All right, so I've got my tray. I'm going to make two French baked eggs. If you saw in the video, she used a muffin tin. So if you're making a lot for the family, then you can use the muffin tin, but I'm just gonna do two. And I'm using these silicone, I guess, muffin cups or cupcake cups, I don't know. They came with one of the ovens and gadgets that I bought, Gadget Girl, but I like using these. You've seen me use them for other egg pop dishes, egg popper dishes, so that's what I'm using. All right, I think in the video, she sprayed with like a nonstick cooking spray. I'm not. One of the benefits of using silicone is that you don't have to use any extra oil. All right, so, oh, eggs, one second. So we have regular whole eggs. This recipe, you saw the finished product when she cut into it, you saw the separation between the yolk and the white. So this one, you just layer the ingredients and bake it. You don't mix anything, so I don't know if it would work with plant-based eggs. You can give it a try. Okay, let's go ahead, and I'm gonna put one egg each in our silicone. All right. I did take a screenshot of the, I'm not, maybe I'm old, but these TikTok recipes, I end up having to watch them over and over again, but I got a screenshot at the vinyl end, at the final, you know what I mean. Sorry, something's happening over here on Instagram. Let me just see. I don't know what happened, y'all. All right. Oh, come on. All right, so I'm gonna show you what I have, and then I'm gonna wash my hands. If you can see here in my silicone tray, I have my raw egg, so I'm being very careful washing my hands. Okay, and then again, in the recipe, for these French eggs, they're supposed to be like creamy. Yummy, right? So the recipe calls for heavy whipping cream, which is like a milk-based product. I can't have Calvary. I have a list of foods that I can have and a list of foods that I have to avoid. So my substitute for heavy whipping cream, I got this at Sprouts, which is a farmer's market in my area. I've also seen it at Whole Foods, and so this is silk. So this is a plant-based, so dairy-free heavy whipping cream. Coconut oil, I was just looking at the ingredients. So you guys have seen me use, maybe we'll use some today, the coconut whipped cream. You can get coconut ice cream, so many different plant-based ones. All right, I'm gonna get a measuring cup just because these eggs are already kind of at the top. I think it said just one to two teaspoons, so not a lot. Hey, cup. So I'm gonna pour the heavy whipping cream. I'm gonna do it low, but I'm gonna pour it into the measuring spoon. All right, so we have our heavy whipping cream. This is coconut-based, so not milk. All right, so I'm going to just put it over top of one egg. I think I'm gonna put a little bit more. It said one to two, so I'm gonna do two. So just gonna go a little slow. Yeah, okay. So one is done, and I'm gonna do the other one. Hey, Tanya, good morning. Come on in, everyone. Rise and shine, happy Saturday. Hope everyone had a good week. We're having a good start to the weekend. I'm making French baked eggs. This is a TikTok recipe, so I'm trying to show you guys. So I have my silicone cup, so I'm just putting an extra teaspoon of the heavy whipping cream substitute, which is made from coconut milk. So again, my substitute for heavy whipping cream is this right here. Silk makes a plant-based one. All right, so I'm gonna move this to the side. So what we have in our silicone cup right now, I have one egg in each. You can see they're still very jiggly, and the heavy whipping cream. I'm gonna move this to the side. Let me go ahead and do the salt and pepper. You just season to taste, you know, if you like. I don't have to watch salt, but I do have to watch sugar, and just some fresh cracked pepper. All right, so I'm gonna move this to the side because there's one more ingredient, but you guys can see what we have so far. Still very wet. I'm gonna move them over. Okay, so if you saw in the recipe, she uses Parmesan cheese, which is a, I am on TikTok. I am Maggie, the substitute teacher. So if you guys are on TikTok, please find me there and follow. I'm slow, and I'm old. So I'll get around to going live on TikTok, but I haven't done that yet. Right now I'm on Twitter, Facebook, YouTube, and Instagram. Okay, so back to the recipe. She used Parmesan cheese, which, you know, you guys know it's an Italian flavor. It's a dry, aged, salty cheese. Love Parmesan, but I can't have dairy, once again. So I found a substitute that I didn't like at first, but I really like it now. I've shared with you guys before. There is a cheese called Manchego cheese. I got these from Publix. You can get them at the deli. You can see this one is boar's head, and this one is danuan queso. I have another one that's open. This is, I think, the Publix store brand. You guys can see here. So I did make this yesterday, and it was actually yummy. I wanted to try it just to, you know, before I wasted your time on a live. Hey, much better. Good morning. Happy Saturday, everyone. Okay, so the substitute teacher is really just about me finding recipes that I can, that I wanna eat with ingredients that I can have. So you guys can see the Manchego. You can see it's a wedge. And so this is like a slice from a cheese block. And since I have one that's open, I've used this before. So again, this is made from sheep's milk, not cow milk. And I know it sounds weird, and it is an acquired taste. So if anybody has tried it, let me know. My palate has completely changed because I completely changed the way that I ate. Ah, you gave, I'm killing it with the cheese recipes. What did you give up? Are you off the cheese? Okay, so this is the Manchego, and you guys can see here. This is a slice from the wedge, or the round, or the block. This cheese is a hard, if you think of like a cheddar, like a block cheddar, this is a hard-aged, salty cheese. I like it. This is a good cheese for a Parmesan substitute. So if you're doing any type of Italian dishes, anything that you want that, you know, that Parmesan flavor, but you can't have dairy, then give Manchego a try. So one of the things that I do, let me get my napkin, clean up my workstation here. I'm just setting this down so you guys can see. This rind, they say you can eat it. I'm gonna cut it off. I may take a bite of it. I don't know if they just, I don't know if it's just like a color, like the wine-soaked cheese. It's the cheese that they soak in wine, so it has that purple on the outside. They actually put the whole cheese block in wine, and it floats so you can eat it. To me, it has a little bit different texture, and I'm actually going to shred the cheese. So I'm gonna cut that off, but I could probably eat it with a cracker, but I have trouble trying to grind it. So you guys have seen me shred my own cheese before. I bought this on Amazon. It's just a crank shredder. I use it all the time with my meal prep containers, so let me get one of those. You guys know I swear by these meal prep containers. I just bought a box of them at Walmart. I use them for leftovers. I use them to make to-go lunches. I use them for ingredients that I'm prepping, and for holidays, I set them on the table with the food. So if I'm having a splurge day, we eat, and then I send everybody away with the food. All right, is this the right lid? Okay, so what I'm gonna do, I have my crank shredder, and this has a little suction cut bottom, so when I turn this crank, it really sticks onto the counter, which I like, because it helps just give some stability, because I'm gonna be getting in there with this crank. So let's get that secure, and then I just put my meal prep container underneath. I think it came with three different blades, but this is the one that I'm using, the shredder. I use it for cheese, I've used it for chocolate, pretty much anything. Now, you can buy your own shredded cheese. We've all done that. There's nothing wrong with that, but I learned that the cheese that's shredded in the bag has extra ingredients added to it to keep it from clumping together, and I just try to eat as clean as possible. I am not the food police. Please do what works for you, but this is what's worked for me. For me, it tastes better, and it actually melts better, so I shred my own. All right, just gonna grab a knife to cut off the, trim the rind. Sharpen my knife. So I'm literally just gonna go around the edge of the cheese, and then what's left, this little piece of the wheel, I'm going to shred. So I'll taste it with the little red part on it. I'll taste it. Not bad. I like the cheese better. It is a strong cheese. It's, if you like a sharp cheddar, hey, good morning. Come on in, happy Saturday. Rise and shine, class. So happy to have you all here. I'm just cutting, I should've gotten the chef's knife. I'm just trying to get this, off. But if you like a sharp cheddar, you would like this. I would not use this cheese for, excuse me, like a cheesy melting cheese. I would use this like you would use Parmesan. All right, so I've cut the rind off. I've got it here. I'll probably snack on it, because you can eat it, it's up to you. So my cheese shredder has a little finger guard, so I'm just putting this in here. Make sure it's attached. Put the finger guard in, and just shred. Make sure it's stable on the counter. I do this when I prep my ingredients. That's one of the things that's helped me. You know, I've shared with you guys, I used to be pre-diabetic. That's normal. I used to have elevated cholesterol. That's normal. I used to have borderline blood pressure. That's normal. All by changing my diet, and I don't take any medication. So it definitely is doable, and I've carried around weight all of my life. But, you know, as we age, and I'm 46, it can turn into health problems. So this is what's worked for me. All right, so I'll show you guys what we have here. So our shredded Manchego cheese, you can see it here. I just shredded it in the shredder. Again, this is my substitute for Parmesan. All right, so that's gonna be the last ingredient on these French baked eggs. I'll put it on the top, and then I'll play the video one more time since we had a couple people come in here. So these are gonna go in the air fryer. I'm using the silicone cups. I cracked one egg in each, and then it called for half and half. I can't have dairy, so I'm using this silk heavy whipping cream. This is a coconut-based heavy cream substitute for me. Salt and pepper. And then now, she topped hers with Parmesan. I'm gonna top mine with our Manchego. Cheese, please. I don't really measure, you guys. I'm just kind of doing a pinch because I want that nice, crusty, bubbly cheese experience. And then I think she said put it in the oven for like, I don't know, you know what, let me re-watch the video. But I think it was like 400 at 10 minutes. Depending on how you like your eggs. I like my eggs firm but not runny. So I guess like a soft. So we'll try 10 minutes, and I'm gonna do another egg recipe. So this is what we have to start. You put this in the air fryer. Okay, so I just put it on the French fry setting, which for my air fryer is 400. My mom taught me to cook with all your senses, right? So you wanna listen, you wanna look, you wanna smell, so you can really see how things are going. And we'll keep an eye on it. All right. What else? I really like this. It had to grow on me. I'm not gonna lie. All right. Oh, I was gonna play the recipe one more time so you guys see what we're making. I'm being greedy. And then I'm gonna do one more egg recipe, and you guys can let me know which one you like better. Y'all me and this TikTok. Hold on. All right, so this is what we're making. Oh, not that one. ♪ I'm like a track star, can't wait another second ♪ ♪ There's a way you hold me, hold me, hold me, hold me, hold me ♪ ♪ I feel so holy, they say we're too youngin' ♪ ♪ The pimps and the players say don't go crushin' ♪ ♪ Wise men say fools rushin', but I don't know ♪ ♪ They say we're too youngin', the pimps and the players say ♪ ♪ Don't go crushin' ♪ Okay. So we've got those in the oven slash air fryer. We'll see how they go. All right, so let's clean up, and then I'm gonna do the other recipe while these are cooking. Hope everyone is doing well, clean as we go. Yeah, I did the salt and pepper. Sometimes I forget. I just take it apart, and everything goes into the dishwasher. Until the next time. All right. Okay. So the next recipe is very similar. Excuse me, but it's gonna be using the mini dash instead of the air fryer. So I'm gonna wash my hands. I'm gonna show you guys the different devices that I have, and we'll get started. These will cook very fast. All right, so usually I cook on the stove, and I know my air fryer, y'all, it sounds like it's taken off. It's just been like that, I'm sorry. Usually I cook on the stove, but I do have some devices that I use, a lot of gadgets that I use. These mini dash, oh. These mini dash kitchen appliances, these are great, they're about $12.99 at Target. This one is the grill. So I've used this to make like a burger patty. You just plug them in. So if you're traveling in a hotel or a dorm room, don't have access to a stove, you can use those. They also have the waffle makers. I like this one, that's the square shape, because when I make my chaffles for a sandwich, that's what I use to make my bread substitute, and then I layer like a roast beef sandwich or pastrami. But today, we're gonna use this one. This is the griddle. So you can see it's a smooth surface here. This is the one that I've used. We're gonna do eggs today. And when I make pancakes sometimes, if I don't make them on the stove, I'll use the griddle. Sometimes I get grill and griddle confused. And it cooks very fast, because it cooks from top and bottom, kind of like a George Foreman. So I enjoy using these. Maybe you give them a try, because they're not really expensive at all. All right, I'm gonna put these away, and we're gonna get started on our second egg. Hey, Uncle Stu, good morning. Okay, so I'm gonna play one more TikTok recipe that I found. A lot of my inspiration comes from them. And you know, my mom raised me to cook and cook for the family. So I've been cooking, you know, since I was little. But, you know, on my journey, you know, I love to eat, obviously. But on my journey, for me to be successful, I've had to find foods that I want to eat. Because, you know, anybody who's struggled with weight, you know, when you go on some type of plan where you feel like you're restricted, all you're thinking about is, as soon as you get this weight off, how you can eat what you used to like. Hey, carnivore. And so, you know, I've done Weight Watchers, I've done NutriSystem. You lose it, you gain it back. So I've shared the metabolic specialist story. I can tell it again for anybody new here, but I work from home, thankfully. And what I do is I keep the TV on on the cooking channels on mute. And, you know, I used to have the news on, but that just got too depressing. So I would see recipes and I would see scrumptious and delectable meals being prepared. And I'd be like, oh, that looks so good, right? But I can't have that. And I can't have that. And then I would say, but if I substitute this and I substitute that, then I can recreate it. So that's where the whole substitute teacher has come from. So sometimes when I'm on social media or watching the cooking shows or looking at a catalog or even my Alexa screensaver, that's where I find stuff. So if there's anything you guys want me to try, feel free to send it my way. Y'all me and this TikTok. Okay, here's what we're making now. This is the French eggs, but this is gonna be in the griddle. Okay, guys, these eggs are going to change your life. Grab your mini dash skillet, throw down some Parmesan cheese, then an egg, then drizzle with some heavy cream, about one to two teaspoons. Once you're done with that, add some more shredded parm on top, sprinkle with salt and pepper, and close that bad boy up. You are going to freak at how delicious this is and it will change the way you eat eggs forever. I promise. Okay, guys, these- Y'all are so funny. Thank you. I don't know, maybe that's my alter ego, but I do work in tech, but my mom and my dad, you guys have seen Nana and Papa. Nana gives her best. She'll be back to cook with me again. They're retired and they live in the area. So she gets up and she does what she wants when she wants. But my best friend actually came up with that because I'm like, what am I gonna call this? Because it kind of started with, I'm always cooking. And if you see my Instagram, I would post the finished product and then people would say, did you make that? And I'd be like, yeah. So then I went from posting the finished product to just the ingredients, and then the finished product, so the before and after. And then people would start asking me, well, how did you do this? And what did you use? And so it went from just showing the final product to showing my ingredients, to talking people through it. And now I just turn the camera on whenever I'm in the kitchen. So the substitute teacher is all about the substitution. Like I say, what, from the foods that I used to love to the foods that love me back. All right. So let's get started with the Dash Mini Griddle. Again, $12.99 at Target. There are other little mini devices that you can get, but for me, this one gets nice and hot. And this is the one that has the smooth surface. So when you plug it in, just like the George Foreman or whatever, the light is gonna turn blue. And then when it reaches temperature, I think the light turns off. I just lift up the lid and look at it. So we're gonna go ahead and plug this in. And if you remember, she started with Parmesan. And again, I'm sensitive to cow dairy, so I have to substitute. And my substitute, you guys saw me shred this Manchego cheese. This is a cheese made from sheep's milk. So I can have goat's cheese. I can have sheep's cheese. I can't have cow dairy. So I'm just putting a healthy pinch onto the griddle. I'm gonna make two of these. I'll get my plate. We'll do a nice and pretty presentation for everyone. All right, and then I'm going to get a fresh cracked egg. You may be able to do this with the plant-based eggs or the egg substitutes, but I eat real eggs, so that's what we're doing. So I'm gonna get a fresh egg. I'm trying to remember the order that she did it. These TikTok videos, y'all. I'm old and I have to watch them over and over again. All right, so I'm gonna crack an egg on top of this melted cheese. Let me take pictures and I'll post it on my community tab. Thank you guys so much for helping me get to 500 because if you go to my community tab, that's where I post the finished product. All right, so we're cracking an egg. I won't be able to lift this up to show you guys because it's plugged in and it's hot. I'm actually, I'm gonna tap my yolk because I want to crack it and let it level off. So I'm gonna wash my hands and crack the yolk. If you like your yolk intact, that's totally fine, but I just take the corner of the spatula and I just kind of tap it good. Tap it lightly because I'm gonna cook this in the griddle. If I'm making like a fried egg sandwich for the boys or whatever, then I'll try to flatten the yolk unless they don't want it. You can keep your yolks how you like them. Okay, and then she did salt and pepper. So we just got salt and pepper. And she did the heavy whipping cream. So I'll show you guys my substitute for that. Again, remember I can't have cow dairy. So my test results say no, no. So this is my yes, yes. So this is gonna be interesting. I'm gonna pour a little bit into this measuring teaspoon. This is made from coconut milk. Coconut milk is a great substitute. I think we'll do some fruit with coconut milk. So I'm gonna pour that, drizzle it on, and I'll take a picture. I'm gonna do a little bit more because I like it creamy. So some more coconut, a heavy whipping cream. It looks nice. Get a picture for you. I should have put the salt and pepper over top of this. And then she put some more Parmesan, which for me is manchego. This is a dry, salty, aged cheese. So this is my substitute for Parmesan. So we're putting that on top. It's bubbling and nice. I'm getting excited, y'all. Does anybody else get excited for food? Okay, so it's sizzling up nice. I was thinking if I should do a video. I don't know if I'll do a video. I'm just gonna go ahead and close it. Hey, good morning. Okay, so we hear it sizzling. All right, so I'm gonna make two. I'm gonna make two of these French fried eggs. That's what we'll call them. And I'm making two of the French baked eggs. Let me go check and see how those are looking. And then we'll plate with some fruit and then I'll be done for this morning. But I am gonna make fish tacos for you guys later today. I'll schedule another live. I don't know why I'm craving fish tacos or maybe I heard some. I'm gonna see if I can make a slaw with some cabbage. And I have some sea bass. I'll show you how to pan sear fish. All right, this is what we have so far in the air fryer. Interesting, they're nice and brown. To me, a little bit still. I don't know if it's water from the coconut milk or what. They're still a little bit wet. I'm gonna put them back in. I'm gonna touch them on the top. Again, use all your senses. And I'm just feeling to see if they still are jiggly with the egg on the inside. They feel pretty set, but I'm gonna put them back in just for a little bit. All right, so I lowered them down in the air fryer. My air fryer, the heat source is at the top. So the closer you have them to the heat source, the faster and the hotter they'll cook. So carnivore says fat is the key to weight loss. Yes, we wanna lose weight. We wanna lose fat. We don't wanna lose our muscle mass. I'll get my workout in a little bit later. I do workout just about every day. Light workouts on YouTube just to stay limber and all of that. All right, I'm gonna take a peek at our egg. Looking kind of good. Let's get our plate together. Trying to decide for plating. I like to have nice plates for me. So this is a square one. Usually when I'm cooking for plating and for presentation, since I'm cooking eggs, which are already white, I'm thinking about using a black plate so that it pops off of the page when I'm cooking. When I'm making a salad or something with greens or whatever, then I'll use a different color plate. And I just use solid colors. I know sometimes we have plates with all kinds of flowers and decorations, but for me, we all eat with our eyes first. And so I like to dive in that way. I'm gonna have some fruit with breakfast. You guys let me know if we should do blackberries or if we should do raspberries or both. You don't know how to use your air fryer? Oh, I can help you with that. Blackberries or raspberries or both. The fruits that I have are the low sugar fruits, apples, oranges, berries, sorry. All right, let's check on this egg. We got a lot going on. All right, I think it's got a nice little crust on it. I'm gonna take it out and show you guys, and then I'm gonna do one more. Wish you could see it sizzling. I'll take a picture and then I'll pull it out so you guys can see. So the whipping cream that we put on there makes it nice and creamy. The Parmesan, but for me, Manchego, is gonna give you that nice, crispy. I don't know if y'all can see that. So this is our first egg. So I'm gonna go ahead and plate so far. Looking good. Ah, Amethyst says both. Okay, good. I got an idea for the fruits. All right, so let's make our second egg. Just gonna go ahead and put this in the... All right, I'm gonna check. Check the ones in there. All right, so they're still foamy. All right, so let's make our second fried egg. Parmesan on the bottom. A nice little crust, salty crust. I'm gonna do the heavy whipping cream next. I'm just gonna do it out of order and see if it makes any difference. We'll see, won't we? So again, my heavy whipping cream substitute. I'll do both. I did a little on the bottom. Then I'm gonna take a whole egg, crack in the middle of all this bubbly goodness. Careful so you don't get any shells. And for this one, I'll leave the yolk intact just like the video. Another tablespoon of heavy whipping cream and I'm using the mini dash griddle. So this is the one that I've used for pancakes. It's smooth on both sides. All right. And wash my hands anytime I touch a raw egg. All right, then we're gonna do one more pinch of the cheese. Healthy pinch. For me, it's the protein. And salt and pepper. And some fresh cracked pepper. Lovely. I'm gonna, ow, bit my tongue. I'm gonna take a picture. And then I will close the top. All right, so let's clean up. Let's get our fruit. And when that egg is done, we're done. We're gonna plate and do the taste test which is the best part. All right. So putting away my cheese. I haven't had my coffee yet. Okay, so those eggs are done. I'll make my coffee to go with breakfast and then we'll be done. Okay, so these eggs are still sizzling but we got a nice golden crust on there. I'm gonna set them up here to cool and we will plate them in a moment. Beverages and condiments. You guys will always hear me talk about that. If you're not ready to give up your foods, you can make a lot of changes just by changing what you put on your food or you drink. So I'm just doing a regular Keurig. I like the Dunkin' Donut Shop but I'm just doing regular Folgers. I can't have half and half so I'm using this creamer, Almond Breeze. This one says sweet cream. It does have a little added sugar, four grams. I don't count calories or carbs but my metabolic specialist said everything that I consume needs to have under six grams of sugar. So I do look for that because there's a lot of extra sugar and stuff that's not even supposed to be sweet. All right, I like my coffee light and sweet. So I'm doing the Almond Creamer. My test results also said I need to drink more alkaline water you can buy it already made or you can make your own alkaline drops. I just put a few in. It turns regular tap water into alkaline water. So when you drink it, it actually stays to hydrate you. I was drinking, drinking, drinking water and it was just going through me. All right, egg is coming along and then a little flavor burst. This is a zero calorie, zero sugar vanilla. This is, you know what, I think I might go for mocha. Feeling a little fancy today but Skinny Mixes, they make zero calorie and zero sugar, you know, syrups. So I use these, I keep them in my car, I keep them in my purse and they're very concentrated. So a little goes a long way. So this would be like a pump when you buy those expensive coffees, you can save money too. So I just put a squeeze in like that and then I'm gonna brew my coffee into it. I like to put all my stuff in and then brew the coffee into it. So make the coffee. Okay. All right, this egg looks like it's just about done. So I'm gonna take that off and we're doing both of our fruits. Man, I'm gonna eat a lot today. I'll do half portions. All right, so I'm gonna go ahead and finish these fresh raspberries. Exciting. Rinse them off. And should we do the coconut cream or should we dust them with the powdered sweetener? I might do both. Give you guys all the options. Okay, our second egg is done. You know what, it is okay, Amethyst, we all start somewhere. It is okay. I think I told you the story when I was first married, I'm amicably divorced now, but when I was first married, I made a lasagna from scratch for my now ex-husband and he was like, yeah, I'd rather have Stouffer's. And I was like, and it's a lot of work, but you know, we all learn somewhere. You know, we burn stuff. You just gotta get back up and keep trying, but I don't have that problem anymore. I make a very nice lasagna. The squash lasagna that we did for the cook-along was excellent. We used squash instead of the pasta noodles. Take a piece, it's just hanging off. Oh yeah, so can you see our fried egg in the griddle? So we've got the nice cheese crust on the top and the bottom. Let me put it on the plate. All right, so we've got our, trying to make it fancy. So we've got our, how would you call them? Griddle eggs, I don't know. All right, let's get our fruit done. Getting excited. All right. You love cooking breakfast. I love cooking, period. Ha, thank you. Yes, let's cook together. We should do the cook-along. All right, let me get the sweetener and the cream. A lot of this is just sharing with you guys what has worked for me. This is year three on my journey and I spent a lot of time and I find stuff and I'm like, that is not gonna work. All right, so you can see our French baked eggs. Now that they've cooled down, I'm gonna see if I can just peel them off of the silicone. Will they just come off? I don't want it to explode. So I'll put it on the side. Four eggs is a lot for breakfast, but it's for research purposes. I'm just peeling the other one that I was gonna say Parmesan cheese, but the Manchego cheese gives it a really nice crust, if you can see, on the top. We'll cut into it. I'm gonna do a little bit of fresh parsley for a garnish and then our fruit and then we're done. This is what we have so far. But I'm coming with the dusting of the goodness. All right, last two things for you guys. I had to get off of regular sugar. So Swerve makes some great sweeteners that I like. They have a powdered sugar substitute. That's the confectioners. They have a brown sugar substitute and they have a table sugar substitute. So just because I say I don't eat sugar does not mean I don't eat sweet. All right, fresh parsley or the sprinkled parsley? Tell me. All right. So again, this is the table, the powdered sweetener. I'm just going over the raspberries. I'm gonna do it over the sink. Well, I'll do it here. You know what? If it messes up, it messes up. I just like the contrast of the red and the white. Getting excited, sorry. Okay, and then last, you guys have seen me use this before. This is from Aldi's. You can get whipped cream made from coconut milk, just like our heavy whipping cream, right? Same thing. So this is gonna go on our blackberries. So we got our fresh fruit. All right. And then I do have fresh parsley. I'm just gonna pinch a little for a garnish, take a picture and then take a bite. So we have some parsley. Let me rinse it real quick. We got a weight loss success story. Yeah, I tell you, you know, you go to college, you put on weight, get married, have two children, you know, get divorced, life happens. And, you know, I used to think, oh, I'm just a big girl. You know, that's what I was telling myself. But when I went to the metabolic specialist, she took one look at me and she said, you're not really that big. You just have a lot of inflammation. And I had never heard that before. So when we did the test and I got my results, it was stuff that I eat all the time. Chicken, coffee, citrus, dairy, gluten. I was like, what the heck am I supposed to eat? Hence the substitutions. Okay, clap. Here I come. We are done. I'm gonna show you what we made. I just put a little fresh parsley. So this is breakfast. So let me try my mocha coffee. So good. All right, so we have our fried eggs with the cream and the Parmesan or manchego for me. Raspberries with confectioners sweetener. Blackberries with coconut whipped cream. Let's get a picture for our community tab because you all are part of my community. You help keep me accountable. This is actually very, very pretty. Mom taught me that all when you plate, you should have different colors on the plate. So that's what I aim to do. I just take lots of pictures from different angles and then y'all we're gonna eat. All right. Coffee is amazing. All right. So I'm just gonna try the French baked egg first. I probably should cut it, but. It is good. You know when you eat an egg and the egg white had like rubbery kind of texture, the half and half or the whipping cream makes it like a creamy smooth texture. I'm taking this cheese crust on the top. Okay, sorry. Fork. Very nice. Excellent. So that was the French baked egg. We did it in the silicone and we did it with a little whipping cream and baked them. So if you have time, that's fine. I didn't mean to rhyme. All right, so let's try some raspberries. Very good because raspberries are naturally tart. So a little sweetener just helps balance that. Let's try our blackberries. Oh my gosh. Once I got off artificial sugar, you start tasting naturally sweet things so much sweeter. All right, I'm gonna go in for the egg. The griddle egg. Try not to be greedy. All right, so I just cut so you guys can see. And you can cook this to your level of doneness. I got my egg, my yolk's pretty solid, but let's, I didn't time it. Next time, maybe a little softer, but let's see. Not bad. I actually like the baked ones better. I think the griddle, it's fine and it's fast, but it's, the one that you baked, maybe because it cooks slower, it has a little bit more of a delicate taste to it. I know, right? The one on the griddle is fine. It has more of a hard fried taste, which is not bad. But you know, I have been to Paris, it's amazing. And the cuisine there is very light and delicate ingredients. It's more about the technique. So I do like this, if you have time for like a Sunday or a Saturday brunch. Baked eggs, cupcake tin. I'll show you the recipe one last time, and then we are done. Again, this was a TikTok recipe. I think I put it in the description. ♪ Oh God, the texture, end of the second ♪ ♪ Is the way you hold me, hold me, hold me, hold me, hold me ♪ ♪ Feels so holy ♪ ♪ They say we're too young and the pimps and the players say ♪ ♪ Don't go crushing wise men say fools rushing ♪ ♪ But I don't know ♪ ♪ They say we're too young and the pimps and the players say ♪ ♪ Don't go crushing ♪ So, I'll tag it. I don't know her name, but you can see mine are a little bit more done. I would probably go for a softer yolk, but the flavor, the egg white is very fluffy. Excuse me, I don't want to be greedy. And the crusty cheese on the top is excellent. All right, you guys. So if there's anything you want me to try, feel free to drop it my way. We'll be doing fish tacos. I only eat two meals a day, so this is my first meal. My second and last meal will be fish tacos. I have some sea bass. I'll show you how to pan sear that. And then I'll cut it up and put it in a taco and see if I can make some cabbage slaw. Mm, okay. Refuse to lose, send me the link. Hopefully I didn't do anything wrong playing these videos. That's just my inspiration. But I'm gonna let you guys go and run some errands for Saturday, and then I will post when I'm back, and we'll do this again for our fish tacos. So goodbye, Instagram. Goodbye, Twitter, Facebook, and YouTube.