Classic Stuffed Egg
Eggs are often on the menu in Breakfast.
5 gm butter
1 cheese slice
25 gm capsicum
1 tbsp olive oil
1½ tbsp lemon juice
|Net carbs||(4 g)|
|Protein|| ( 30 g)|
- Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 10 minutes.
- After 10 minutes, remove the eggs from the water. Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
- Mash the yolks with a fork and add the capsicum, lemon juice, salt and pepper. Stir everything together.
- Use a spoon to add a portion of the mixture back into the hole of each egg white. Sprinkle on paprika for garnish.