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Eggs & bacon wrapped in a seaweed sheet


  • 2 eggs
  • 4 strips of bacon
  • 2 nori seaweed sheets
  • 2 tbsp half & half
  • 1/2 avocado sliced thin
  • salt & pepper to taste

  • Process

    1. In a medium pan lightly fry the bacon and then set aside.  Depending on the amount of fat left in the pan, some of it can be poured into a small glass container to be kept in the refrigerator for future fat needs.
    2. In a small bowl mix (fork or whisk) eggs, half & half, salt & pepper. 
    3. Pour the mixture into the same pan with the bacon fat and cook on low heat while stirring occasionally until fluffy.
    4. Place half of the scrambled eggs, avocado and 2 strips of bacon on each nori sheet and roll up into a cylinder.
    * Cooking tip * - For reduced pan sticking:  Preheat the frying pan before adding the oil/fat, then heat up the oil (not so much that it smokes) before adding the food.




    Hamburger with fried eggs


  • 1/3 lb ground beef
  • 2 tbsp fat (pork or bacon fat works best)
  • 2 eggs
  • salt & pepper to taste
  • sauerkraut served on the side

  • Process
    1. In a medium bowl mix the beef with the salt & pepper by hand, but don't over-mix, otherwise the hamburger will be tough.  Form the ground beef in a flat oval shape.
    2. In a small pan add 1 tbsp of fat and fry the beef patty on medium heat until cooked to individual taste (We prefer medium rare for best taste and health results).
    3. Preferably in a different pan, add 1 tbsp of fat and cook the eggs sunny-side-up on medium/low.  Salt & pepper the eggs and cover the frying pan. 
    4. Arrange the eggs on top of the beef patty and serve with sauerkraut.
    * Cooking tip * - To get perfect sunny-side up eggs, use a clear pan cover so that you can see when the whites are done but the yellow is still liquid.




    Shrimp salad - 4 servings


  • 8 eggs
  • 1 lb shrimp cooked or uncooked
  • mayonnaise to taste
  • 3 tbsp lemon juice
  • cayenne pepper to taste
  • salt to taste
  • 5 tbsp fresh dill weed - chopped
  • romaine lettuce
  • optional - capers

  • Process

    1. Boil the eggs until hard-boiled (See cooking tip below). 

      • If the shrimp is uncooked, place it in a pot of boiling water until they get pink. 
      • If the shrimp is cooked and frozen, place it in a large bowl with cool water for 15 minutes.   Remove from the water and dry them over some paper towels.

    2. Chop the eggs and shrimp and place in a large bowl.
    3. Add the rest of the ingredients and mix well.
    4. Serve the salad on the romaine lettuce leaves.  Optionally, sprinkle a few capers on each leaf. 
    * Cooking tip * - To create the perfect hard boiled eggs: cook the eggs until the water starts to boil.  Then shut off the stove and put the lid (cover) on the pot and set the timer for 15 minutes. 




    Bacon quiche - 5 servings


    • 2 cups almond flour or almond meal
    • 4 tbsp melted butter
    • 1 tbsp sugar
    • 12 bacon slices, cut into 1/2-inch pieces
    • 1/2 cup chopped onions
    • 1 tbsp balsamic vinegar
    • 1 cup whipping cream
    • 3 eggs
    • 1/2 tsp salt
    • 1/4 tsp ground black pepper
    • 3/4 cup shredded gruyère cheese (you can substitute with cheddar chesee)
    • spring mix
    • 3 tbsp Extra virgin olive oil
    • 1 tbsp balsamic vinegar
    1. Preheat oven to 350 F.
    2. In a medium bowl mix the crust ingredients with a fork until fully incorporated.F.
    3. Put the mixture all around the side of the pie pan and then bottom.  Use an 8" quiche pan (see the picture below).
    4. Bake for 10 minutes and then remove.
    5. Change oven to 375 F.
    6. Lightly cook bacon in a frying pan over medium heat, about 3 minutes. 
    7. Add onions to the bacon and cook until tender, about 2 minutes.
    8. Remove the pan from the heat and add balsamic vinegar.   Mix well.
    9. In a large bowl whisk the cream, eggs, salt and pepper until well blended. Then stir in the cheese.
    10. Pour into the crust:  the bacon/onion mixture, then the cream/eggs mixture.
    11. Bake for 35 minutes.
    12. In a large bowl mix the oil and vinegar then add the spring mix salad and toss.  Serve the salad with the quiche.



    Bacon and leek quiche - 4 servings


    • 6 eggs
    • 1 tbsp butter
    • 2 cups heavy cream (can substitute with half & half)
    • 5 oz swiss or gruyere cheese
    • 1 leek chopped and rinsed (can be sandy inside)
    • 8 oz bacon chopped (around 7 slices)
    • 1/4 tsp salt
    • pinch of nutmeg
    1. Preheat oven to 375 F.
    2. In a medium pan, add the butter and leeks and cook until tender (but not soft).
    3. In a separate pan, fry the bacon until crisp, drain the fat.
    4. In a medium bowl, add the eggs, salt and nutmeg and whisk until blended.
    5. Add the cream to the mixture and blend until uniform.
    6. Into a 10 x 10 baking pan, add the leeks, bacon and cheese evenly.
    7. Pour the egg mixture into the baking pan slowly.
    8. Bake for 20 to 30 minutes.  Inserted knife should come out clean.
    9. Let stand for 7 minutes and serve.



    Spring mix, avocado & protein salad

    • 3 tbsp extra virgin olive oil
    • 1 tbsp balsamic vinegar
    • 1/2 tsp mustard
    • spring mix
    • 1 avocado sliced
    • protein choice:  shrimp, smoked salmon (lox), sunny-side up eggs or ground beef fried with onions
    1. Preheat oven to 350 F.
    2. Create a dressing by mixing the oil, vinegar and mustard in a cup.
    3. Add the spring mix to a bowl and pour dressing over salad.  Toss and put on the plate.  Place avocado and your protein choice on top of the salad.
    * Cooking tip * - Olive oil goes rancid very easily so choose a brand that is relatively fresh.  An opened bottle is only good for a month or so.




    Eggs Benedict - 2 servings



    • 2 egg yolks
    • 3/4 tbsp freshly squeezed lemon juice
    • 7 tbsp melted butter
    • pinch of cayenne pepper
    • salt to taste
    • 4 eggs
    • choice of protein: shrimp, bacon or smoked salmon (lox)
    • 2 tbsp butter or pork fat
    • salt to taste
    1. Sauce - Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume.  Place the bowl over a pot containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.  Continue to whisk rapidly.  Be careful not to let the eggs get too hot or they will scramble.  Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.  Remove from the heat, whisk in cayenne and salt.  Cover and place in a warm spot until ready to use for the eggs benedict. 
    2. Poach or sunny-side up the eggs
    3. Place the protein on the plate, put the eggs on top and then pour the sauce over the eggs.
    * Cooking tip * - If the sauce gets too thick, whisk in a few drops of warm water before serving.




    Scrambled eggs and chicken liver - 2 servings


    • 4 tbsp butter (you can substitute with extra virgin olive oil)
    • 1/2 medium onion - sliced
    • 4 eggs
    • 1/2 cup grated hard cheese
    • 1/2 tsp dry sage
    • 5 chicken livers - chopped
    • 3 tbsp vermouth
    • salt & pepper to taste
    1. In a medium pan, add the butter and heat on medium.  Then, add the onions stirring occasionally until lightly brown (5 minutes).
    2. In a small bowl, add the eggs and salt & pepper and beat the eggs.
    3. In the onion pan, add the liver, sage, vermouth and some salt and cook for 5 minutes stirring occasionally.
    4. Add the eggs and cheese and to the liver mixture and cook until the eggs are set.




    Cheese souffle


    • 1 oz parmesan grated cheese (3/4 cup)
    • 1/4 cup all-purpose flour
    • 1/4 tsp paprika
    • 1/4 tsp salt
    • 1/8 tsp cayenne pepper
    • 1/8 tsp white pepper
    • pinch nutmeg
    • 4 tbsp butter (60 grams)
    • 1 1/3 cups whole milk
    • 6 oz cheese of your choice shredded (gureyre or swiss suggested)
    • 6 large eggs
    • 2 tsp parsley
    • 1/4 tsp cream of tartar
    1. Preheat oven to 350 and place souffle dish(es) in oven.
    2. In a small bowl, mix flour, paprika, salt, cayenne, nutmeg and white pepper.
    3. Melt the butter in a small saucepan on medium.
    4. Stir in flour mixture into saucepan, bring to boil, and stir for 1 minute.
    5. Slowly pour in milk , stir until thick and boiling, about 5 to 7 minutes.
    6. Remove saucepan from heat and whisk in cheese and 5 tbsp parmesan cheese until melted.
    7. Let it cool for 10 minutes.
    8. Rub butter (not part of ingredient list) all around a 2 qt. souffle dish and another smaller dish.  Sprinkle some parmesan cheese on the bottom and sides of dishes.
    9. In a large bowl, add the egg whites and cream of tartar and electric mix on low for a minute, then set mixer on high and mix for 5 to 6 minutes or until stiff peaks.
    10. Whisk in the egg yolks and parsley into flour/milk mixture.
    11. Add this mixture into the egg whites and electric mix on low for 30 seconds or until combined.
    12. Add mixture to prepared dish or dishes , sprinkle the top with the remaining parmesan and bake for 30 - 35 minutes or until interior temperature reaches 170.
    13. Serves 4.

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