Even more eggs!
Coconut bacon egg muffins
6 medium eggs
3/4 cups (84 g) of coconut flour
1/4 cup (60 ml) of coconut oil
12 slices of bacon, cooked and chopped into bits
1/4 cup (12 g) of chives, finely chopped
INSTRUCTIONS
Preheat oven to 350 F (175 C).
Mix together all the ingredients together and pour into muffin cups.
Bake for 25-30 minutes until the muffins are solid.
Let cool and enjoy.
Egg wraps
4 slices of ham
1 cucumber, sliced thin
4 eggs, whisked well
2 Tablespoons (30 ml) of avocado oil, to cook with
INSTRUCTIONS
Add 1 teaspoon of avocado oil to a frying pan on low to medium heat and spread it around with a towel.
Add 1/4 cup of the egg mixture to the frying pan and roll it around to spread it thin.
Place a lid on top and let it cook until the base is cooked (approx. 2-3 minutes).
Repeat in batches with the rest of the egg mixture.
Create rolls with the egg pancakes, slices of ham, and cucumber slices.
Curried Eggs
6 eggs
2 Tablespoons (30 ml) coconut oil, to cook with
2 cloves garlic, minced
1 Tablespoon (7 g) curry powder
Hot sauce to taste, to serve with (optional)
INSTRUCTIONS
Hard boil the eggs.
Make a few slits in the eggs.
Place the coconut oil in a frying pan over medium heat.
Add the garlic, curry powder, and the eggs.
Frying for 2-3 minutes until the eggs are coated in the curry mixture.
Serve with optional hot sauce.
Scotch Eggs
9 large Eggs
1 pound of Ground Pork
2 tablespoons of Sage, finely chopped
1 teaspoon of Mustard, ground
1 teaspoon of Salt
½ teaspoon of Pepper, ground
½ teaspoon of Fennel, ground
2 ounces of Parmesan Cheese, grated
INSTRUCTIONS
Place 8 of the eggs into a large saucepan and fill with hot tap water, just enough to cover the eggs.
Place over high heat. Once bubbles start to appear, set your timer for 12 minutes (for firm yolks). When the timer goes off, carefully drain the hot water and place your eggs into a bowl of ice water (or leave under running cold water) for 8-10 minutes, until they are cool enough to peel.
Gently peel the eggs and set aside.
Preheat the oven to 190C/370F. Line a cookie sheet with parchment paper.
In a mixing bowl, add the pork, sage, mustard powder, salt, pepper, and fennel. Mix well.
Split the mixture into 8 evenly sized balls.
One at a time, place a ball of sausage onto a piece of cling film, cover with a piece of parchment and roll into a small oval, keeping the center slightly thicker than the ends.
Remove the parchment, place a boiled egg into the center and press the sausage around it evenly. Repeat with the remaining eggs.
Place the remaining egg into a bowl and whisk. In a separate bowl, place the parmesan.
Dip each sausage coated egg into the egg then bread with the parmesan. Place onto the prepared cookie sheet and repeat with the remaining eggs.
Bake for 25-30 minutes, until the parmesan is starting to brown.
Serve immediately.