Avocado Egg Salad Lettuce Wrap

Another great summery lunch!  Cool avocado and egg salad wrapped in a crisp iceberg lettuce leaf for a bit of crunch.

Ingredients:

175 g eggs (3 1/2 medium eggs)

50 g mayo (Musa olive oil)

35 g avocado

2 g yellow mustard

2 g lime juice

0.3 g paprika

30 g iceberg lettuce leaf

Hard boil eggs (boil for 6 minutes and immediately run under cool water) and peel.  Chop into bite size cubes.

Chop avocado into bite size cubes and combine with egg.

Mix in mayo, lime juice, mustard, and paprika until well incorporated.

If using freshly boiled eggs, chill for at least 30 minutes to get cold egg salad.

Wrap it all up in a large outer iceberg lettuce leaf and enjoy!

fat:  62.7 g, protein:  23.7 g, carb:  3 g

ratio:  2.3:1

Note:  I recommend making this in a double batch, otherwise you're left with half a boiled egg!

Samantha's Favorite Breakfast

We've done a lot of bacon and eggs combos.  Tristan tends to like to grab bits of any ingredient in the kitchen and throw them into breakfast in one skillet, but I am a flavor purist.  I want to savor the taste, individually, of each food.  

Ingredients:

30 g  or 2.5 slices thick cut bacon

50 g white mushrooms

105 g or 2 eggs

10 g heavy whipping cream (40%)

23 g bacon fat

9 g european butter

20 g heavy whipping cream

decaf coffee

Fry up the bacon to your liking and reserve the bacon fat.  If you are not using american bacon, you will not have the copious amount of bacon fat left in the skillet.  To achieve similar results, increase the butter to the necessary amount of fat and fry the bacon in some of this butter.

Cook sliced mushrooms in bacon fat/butter.  Salt to taste.

Scramble eggs with 10 g whipping cream.  Cook in remaining fat that has not been soaked up by the mushrooms.  Make sure you allow the fat to cool a bit so that you do not fry the eggs immediately.

Use remaining 20 g of cream in a creamy decaf coffee.

fat:  63.6 g, protein:  23.9 g, carb:  3.1 g

ratio:  2.4:1

I was never much a fan of scrambled eggs, but whipped with cream and lots of butter and bacon fat, these are delicious!

Scrambled Sausage and Eggs

Believe it or not, but you can actually get sick of bacon.  The ketogenic diet can do that to you.  When that happens, this breakfast is such a yummy respite.

Ingredients:

Scramble:

55 g breakfast sausage

15 g green onion

20 g european butter

100 g eggs (2)

10 g heavy whipping cream (40%)

Creamy Coffee:

50 g heavy whipping cream (40%)

1-2 mugs of decaf coffee

Brown the breakfast sausage in a pan over medium heat with chopped green onion, breaking into smaller pieces.  The values used here are for Owens brand of breakfast sausage, but when we're on the road we look for any brand which shows "0" for carbs, and some of these have even more fat or less protein.

Whip together the eggs and cream and add to the pan with the butter turning heat to medium low.

Cook until eggs are done to your liking.  If you use salted butter, then it doesn't even need seasoning!

For creamy coffee, simply add the cream to the amount of decaf coffee you prefer.  Tristan didn't like coffees before, but now that they're full of cream, he quite enjoys them.

fat:  65.8 g, protein:  25.1 g, carb:  3 g

ratio:  2.3:1

Because a lot of the fat in this meal comes from the cream in the coffee, it means your breakfast isn't so greasy, which is also really nice.

Mexican Chorizo and Avocado Scrambled Eggs

I mentioned having avocado at every meal right?  Yep.  The perfect way to mexi-fy breakfast, add Mexican chorizo and avocado.  Around these parts, this would all get wrapped in a flour tortilla to make a 'breakfast taco' and if your diet allows it, certainly give it a go, but it is equally delicious as a stand alone dish.

Ingredients:

55 g chorizo - we used HEB chorizo gringo

10 g 40% (heavy whipping) cream

120 g (about 2.5) eggs

30 g butter

50 g chopped avocado

Mexican chorizo is a spiced sausage.  Cook this first on medium heat in a frying pan squeezing it out of the casing and crumbling it in the pan as you cook.  It releases a lot of fat, so no need to add any to the frying pan.

Whip the next 3 ingredients together in a bowl.  Whip in the butter by melting it, then allowing it to cool so that it does not cook the eggs.  I find this helps incorporate as much fat into the eggs as they can take.

Once the chorizo has cooked, lower the heat and add the eggs scrambling with the chorizo.  You can throw the chopped avocado in the pan at the last minute or just top your scramble on the plate.

fat:  62.3 g, protein:  23.1 g, carb:  3 g

ratio: 2.4:1

Notes:  Chorizo can be very carb-y, so check the label of the brand you buy.  We found the HEB brand to be lowest of our options.  Also, this meal is quite greasy.  It is unclear to me if nutrition labels include the rendered fat in this case, so it may actually have more fat, but our attitude is the more fat the better anyway!  (It took me a couple of very greasy scrambled eggs for me to realize this about bacon.)