       Considering the protein needs of a bariatric gastric bypass patient, the egg may well be the perfect food. An egg contains the highest quality of food protein known, each Grade A large egg contains 6 grams of protein. It is so nearly perfect that egg protein is the standard by which other protein is measured. The egg is second, only to mother’s milk, for human nutrition.

       For many years eggs have been the forbidden food of the health conscious ?fear of cholesterol content staved off many would-be scramblers who feared heart disease. But new research shows that dietary cholesterol intake does not necessarily affect blood cholesterol levels. People with a low fat diet can eat one or two eggs a day without causing a measurable change in their blood cholesterol level. By having weight loss surgery you have forced upon yourself a low fat diet which should include eggs. Your cholesterol levels will be monitored in the annual blood screening required by your bariatric professional. Speak with your center’s nutritionist for specific guidelines.

       A large egg contains 4.5 grams of fat (1.5 of which is saturated fat) and 213 milligrams of cholesterol and it supplies 70 calories. By nature an egg is protein rich, low in sodium and contains vitamins and minerals. Eggs contain biotin, a B vitamin; calcium and cephalin. Egg yolk is one of the few foods that contain vitamin D, the sunshine vitamin. In addition, eggs are inexpensive, delicious and easy to prepare. I have enjoyed a hard-cooked egg almost every single day for breakfast since having surgery. By now I’m not sure if this is a habit or an addiction, but I just don’t feel right without my morning egg.

       Eggs can become a bit tedious in the after-WLS diet. Here is a great new way to fix the ubiquitous hard cooked eggs. This take along dish can be enjoyed with whole wheat crackers or a toasted whole wheat English muffin. This mixture is also satisfying served on it its own.

       Take Along Egg Breakfast

       Ingredients:

4 hard-cooked eggs*, chopped
1/4 cup (1 oz.) shredded reduced-fat Cheddar cheese
2 1/2 tablespoons bacon and tomato flavored French dressing
2 to 4 toasted waffles, English muffin halves or bread slices
Thin tomato wedges, optional
Parsley sprigs, optional

       Directions:

       In small bowl, stir together eggs, cheese and dressing until well blended. Cover and chill to blend flavors. Spread 1/2 of the mixture on each of 2 waffles. In oven or toaster oven, broil 6 inches from heat, until warm, about 3 minutes, if desired. Garnish with tomato wedges and parsley if desired. Top with additional waffles, if desired.

       *To hard-cook: place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water, 15 minutes for Large eggs (about 18 minutes for Extra Large eggs and about 12 minutes for Medium). Immediately run cold water over eggs or place them in ice water until completely cooled.

Top Print Close