The combination of egg and bacon is very delicious and these muffins are so handy to have in the fridge. This version uses a whole egg surrounded by bacon and seasoned with just pink rock salt and black pepper. They can be the feature of your meal or a great snack option as they are delicious eaten hot or cold.
A simple set of steps to achieve a tasty muffin.
A really simple dish to make and a favourite with children. Grease your pan very well with coconut oil, place slices of bacon (ideally nitrate free) around the edges and break an egg (free range or organic) into each hole. Sprinkle your salt and pepper on top then bake in a 180 degree oven until the white is firm and the yolk is just cooked. If you have greased your pan well the muffins should just slip out.
Place on a cool rack and use within a couple of days.
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Delicious, crunchy, healthy and full of flavour.
Eggs are a great protein source and l experimented with some of the ingredients here to make a really healthy and crunchy salad. I served this salad with my Zingy tomato salad and roasted sweet potato and the flavours blended together beautifully. Some of you might ask where the meat is in this meal and certainly l could have served some grilled fish or chicken on the side or had a nice piece of Salmon with it. Sometimes it is just nice to have a non-meat meal and there were good sources of protein in this meal including the eggs, walnuts and chia seeds. Those of you who follow this blog will know that l have had my gall bladder removed and as a result l don’t eat red meat as l find it hard to digest and find that a light non-meat orientated meal can be a good way to finish the day.
8 hard boiled free range eggs
2 small finely diced carrots
1 cup of activated walnuts (raw walnuts soaked and dehydrated)
1 cup of finely diced cabbage
2 spring onions (the green ends finely diced)
2 stalks of celery finely diced
1/4 cup activated sunflower seeds
1/4 cup activated pumpkin seeds
Mix all of these ingredients together in a nice glass bowl and add your favourite dressing.
In a bowl mix with a hand blender:
1/4 cup extra virgin olive oil, 2 tablespoons organic apple cider vinegar, sea salt, black pepper, 2 cloves of crushed garlic and the juice of one small lemon or lime. You can add in any herbs or other spices you have that you think would make this dish extra delicious. Cover with cling wrap and refrigerate until serving.