Classic Stuffed Egg
Eggs are often on the menu in Breakfast.
2
30 Minutes
Medium
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Ingredients
5 gm butter
4 eggs
1 cheese slice
salt
cayenne pepper
25 gm capsicum
1 tbsp olive oil
1½ tbsp lemon juice
Nutrition
| Net carbs | (4 g) |
| Fat | (33 g) |
| Protein | ( 30 g) |
| kcal | 433 |
Directions
- 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.