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Bacon & Egg Fat Bombs

I'm a big fan of savoury fat bombs! I've explained how to incorporate fat bombs in your diet in my post here. Don't get me wrong, I like their sweet version too and have even created several recipes myself. However, I think that savoury fat bombs are simply better, as they are more sating and don't seem to trigger cravings
#Bacon & #Egg #fatbombs #recipe
InĒµredients (makes 6 servinĒµs / fat bombs)
  • 2 large eggs, free-range or organic
  • 1/4 cup butter or ghee, softened at room temperature - you can make your own ghee (55 g / 2 oz)
  • 2 tbsp mayonnaise (you can make your own)
  • freshly ground black pepper
  • 1/4 tsp salt or more to taste (I like pink Himalayan)
  • 4 large slices bacon (120 g / 4.2 oz)
Instructions
  1. Preheat the oven to 190 °C/ 375 °F. Line a baking tray with baking paper. Lay the bacon strips out flat on the baking paper, leaving space so they don't overlap. Place the tray in the oven and cook for about 10-15 minutes until golden brown. The time depends on the thickness of the bacon slices. When done, remove from the oven and set aside to cool down.
  2. I made a double batch of the fat bombs and used them as party snacks!
  3. Boil the eggs. Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil. Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt. This will prevent the egg from cracking as the temperature change won't be so dramatic. To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water. I like love and always use this egg timer! When chilled, peel off the shells. 
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