4 large eggs
80 grams soft butter
2 tablespoons MCT oil
Himalayan salt and freshly ground black pepper to season
Gently place eggs into a pot of boiling water, making sure they are total submerged, then return to a simmer.
After about 8 -10 minutes (depending on size of eggs), drain and cool quickly in cold water.
Peel, then chop eggs finely using back of a fork. Gently mix in soft butter, MCT oil and seasoning.
Serve with cucumber slices, lettuce, celery, broccoli etc.
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