Serves 2 


4 large eggs 

80 gramssoft butter 

2 tablespoons MCT oil 

Himalayan salt and freshly ground black pepper to season 



  1. Gently place eggs into a pot of boiling water, making sure theare total submerged, then return to a simmer. 

  1. After about 8 -10 minutes (depending on size of eggs), drain and cool quickly in cold water. 

  1. Peel, then chop eggs finely using back of a fork. Gently mix in soft butterMCT oil and seasoning. 

  1. Serve with cucumber slices, lettuce, celery, broccoli etc. 


Maggie’s Tip: 

  • Double up recipe and keep in fridge up to 2-3 days. 


 Per serving ‘egg only’ (approx.): 


Carbs 0 grams 

Protein 19 grams 

Fat 60 grams 

Fibre 0.5 grams