Savoury egg muffins wrapped in bacon

Savoury egg muffins wrapped in bacon

  Want to whip up something quick and easy for breakfast? Well these savoury egg muffins come with the added benefit of cleaning your fridge out of leftovers!   Ingredients: 6 organic eggs Whatever you can find in the fridge (in this case leftover Bolognese sauce) Long good quality bacon rashers Instructions: Pre-heat oven to 180C. Line muffin tray with bacon rashers. Whisk eggs with other ingredients and fill up the bacon cups with the mixture. Bake for 20-30 mins, or until done. Enjoy!  ...
Tomato Sauce and Poached Egg Tapas Style

Tomato Sauce and Poached Egg Tapas Style

  This is one of those things whipped up from an ’empty’ fridge that turned out delicious – loosely inspired by traditional Spanish dish Huevos a la Flamenca.  Not only is this tasty, it’s also a great way to clean the fridge!   Ingredients: Egg 1/2 red onion, sliced thin 2 cloves garlic, sliced thin 1/2 zucchini, julienned 1/2 capsicum, finely diced ~100g of meat (bacon/chorizo/turkey breast/etc) cut long and thin 1/2 can of whole peeled tomatoes 1 tbsp paprika 1/2 tsp black pepper 1/2 tsp white pepper salt to taste 2 tbsp olive oil (from the antipasto jar if possible!) Instructions: Sauté onions and garlic in a pan. Add meat, zucchini and capsicum. Continue to cook through. Add tomatoes, extra oil, spices, salt to taste. Simmer for 10 or so minutes while poaching an egg. Transfer sauce into a bowl, place egg on top and...
Savoury protein muffins

Savoury protein muffins

  To kick off Project Christmas Pudding Removal, I whipped up these high protein paleo muffins as a post workout recovery brekky. Very high in protein and delicious is the perfect combination for making amends for the holiday season’s naughties…   Ingredients: Makes 2 serves – one serve 4 muffins. (approx. 7.5 g protein/muffin) 2 whole eggs 3 egg whites 8 organic cherry tomatoes, quartered 1/4 red onion, cut fine 1 big slice of bacon, cut fine (30g pure whey protein – optional) salt, cayenne-, black- and white pepper to season   Instructions: Preheat oven to 185C. Brown the onions and bacon on a frying pan. Add in tomatoes and cook for a few minutes. Put aside to rest. Separate three egg whites into a bowl and add in two whole eggs (+ protein powder). Season and whisk thoroughly. Divide egg mix into 8 muffin cups, and add onion, bacon and tomato mix equally divided. Place muffin cups in the oven and cook for 20 minutes. Serve immediately and eat while hot....
Recipe for homemade paleo mayo

Recipe for homemade paleo mayo

  I have tried quite a few paleo mayo recipes and not only are they tricky to get right, every one has tasted worse than the next. Making this one in my Blendtec Twister jar is ridiculously quick, fail safe and delicious! Ingredients: 2 egg yolks 2 tsp apple cider vinegar 1 tsp Dijon mustard 1/2 tsp sea salt 3/4 cup plain olive oil (not virgin or extra virgin!)   Instructions: Tip: Selecting a plain olive oil is very important. Virgin and Extra Virgin olive oils have a much stronger taste to them and it tends to create a very unpleasant after taste to the mayo! Using a blender on medium low speed (2 on Blendtec, using the Twister Jar) blend the egg yolks, apple cider vinegar, Dijon mustard and salt for 15 seconds. Turn speed down to low (1 on Blendtec) and leave blade running. While blade is running on low, pour in the olive oil. I use a Twister Jar on my Blendtec blender, and pretty much pour the oil in as quickly as I can to make sure I get it all in before the mayo is done. Depending on your blender this should happen within seconds and your mayo is done!...
Recipe for savoury egg muffins

Recipe for savoury egg muffins

These savoury egg muffins were a hit in the breakfast table – I thought I made enough for two meals, but the man ate them all at once! Not only are they quick and easy to make, they’re a great way of using the last leftovers of whatever meat you happen to have in the house! Recipe: Makes ~8 muffins.   Ingredients: 4 eggs 1/3 cup of any meat, cut small 1/2 onion 1 tomato salt, pepper and white pepper to taste   Instructions: Pre-heat oven to 180c. Cut meat, onion and tomato fine and cook and season on the pan. Divide into silicon muffin liners, filling them about 1/4-1/3 way up. Whisk 4 eggs quickly. Transfer into muffin liners, filling them 3/4 full. Bake for 15 minutes and serve with fresh avocado, tomato and carrot batons!...