Egg Fast Recipe - Munavoi (Egg Butter)

If you've ever been on an Egg Fast before, you've probably had some version of this Finnish dish.  It's called Munavoi, and it's translated to "Egg Butter."  Traditionally, this is spread on toast, but since we can't have toast on an Egg Fast, we just eat it as-is.  If you've never had it, it might sound a bit odd, but believe me, it really IS delicious!  And best of all, it really can't get any easier!  To mix-up the flavor a little bit, try it with a sprinkling of seasoned salt or garlic salt.

Ingredients:

• 2 eggs, hard-boiled
• 2 tablespoons butter, softened
• Salt, as desired (may omit if butter is salted)
• Pepper, as desired

Directions:

1. Mash hard-boiled egg and butter together with a fork.  If the mixture is staying too dry, microwave for 10-15 seconds to melt the butter, and mix that way.

2.  Add seasonings to taste.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Bulletproof Coconut Cocoa

This recipe came about simply because I was craving chocolate.  I don't drink coffee daily, so mixing up my beverages when on an Egg Fast is important to me.  I like to experience as many flavors as possible so I don't get tired of the Egg Fast before it's over.  If you're an adamant coffee drinker, you could just add 1 tsp of instant coffee to this to "pep" it up.  As with all Egg Fast recipes, this one can be used on any LCHF eating plan.  It's crazy-good and super chocolatey with just a hint of coconut!  ;)

Ingredients:

• 1 cup boiling water
• 4 teaspoons unsweetened cocoa powder
• 3 packets Truvia
• 2 tablespoons coconut oil

Directions:

1.  Combine the water, cocoa powder, Truvia, and coconut oil.  Blend in a "traditional" blender, with an immersion blender, or with a blender bottle until a frothy head is achieved.

 2.  Pour into an 8-ounce mug.  Enjoy! 

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Classic Egg Drop Soup

Since I'm planning on doing another Egg Fast sometime in the next few weeks, I've been experimenting with some new recipes.  This is one that is hubby-approved, so you know it's good.  ;)  If you're not doing an Egg Fast, that's okay - it's still ultra low-carb!  It makes a fabulous lunch, and you can pair it with some cheese crisps to give it a little more "body."  It also pairs nicely with a salad for those of you who are not Egg Fasting.

Ingredients:

• 1 can (14 oz.) chicken broth
• 2 tablespoons butter
• 1/2 tablespoon Liquid Aminos (you can also use soy sauce)
• 1/4 teaspoon sesame oil
• 1/4 teaspoon ground ginger
• 1/8 teaspoon garlic powder
• Pinch Splenda
• 2 eggs, beaten
• Optional Garnish:  1 tablespoon sliced green onion

Directions:

1. Heat broth, butter, Liquid Aminos, sesame oil, ginger, garlic powder, and Splenda over medium-high heat until boiling.
2. Let boil for 1 minute and then reduce heat to medium-low.
3. While continuously stirring the broth mixture, thinly drizzle beaten egg into the pot and simmer about 1 minute to ensure that the eggs are fully set and opaque.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.  Sugar alcohols not calculated.

Egg Fast Recipe - Fried Boiled Eggs with Yum Yum Sauce

Here's my latest Egg Fast recipe.  This recipe puts a new spin on regular hard-boiled eggs by frying them in some butter and topping with a tangy Yum Yum Sauce.  If you're not a fan of tangy flavors, feel free to replace the Yum Yum Sauce with regular mayo or just plain, melted butter.  This recipe is 100% Egg Fast-friendly.  But don't limit yourself to eating it only on an Egg Fast!  This can be enjoyed with any LCHF diet.

Ingredients:

• 2 eggs, hard-boiled
• 1 tablespoon butter
• 1 tablespoon Yum Yum Sauce (Recipe can be found HERE.)

Directions:

1. Melt butter in nonstick skillet over medium-high heat.
2. Cut hard-boiled eggs into thick slices.
   
3. Fry in butter until lightly browned on both sides, flipping once.
   
4. Serve with Yum Yum Sauce in a small bowl for dipping.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.  Sugar alcohols not calculated.

LCHF Yum Yum Sauce

I actually made this sauce for an Egg Fast recipe originally (I will be sharing that recipe soon!).  But I've been using it for all sorts of others things since then!  This sauce has a mild tanginess to it that I just cannot get enough of!  It makes an excellent shrimp sauce and an even better sandwich/wrap spread!  Try it on a turkey wrap!  ;)  It's completely Egg Fast-friendly because it's high in fat.  If you use it for the Egg Fast, it makes quite a nice swap for mayonnaise.  Anywhere you would use mayo, just sub this in.

Ingredients:

• 1/2 cup mayonnaise (I used Hellmann's Olive Oil Mayo)
• 1 tablespoon Splenda
• 1 tablespoon white wine vinegar
• 1 tablespoon butter, melted
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder

Directions:

1. Whisk all ingredients together until thoroughly mixed.  Store in refrigerator in an airtight container.

Yields: 8 servings (about 1 tablespoon per serving)

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.  Sugar alcohols not calculated.

Egg Fast Recipe - Cinnamon French Toast Puff

It's hard to come up with new ways to eat eggs when on an Egg Fast.  The only way I can survive is to disguise my eggs as other dishes.  This is one of those dishes.  I can't take full credit for this recipe, because the original version (which is not entirely Egg Fast friendly) comes from Jessie at Sugar Free Like Me.  I have been thinking about this recipe for quite a while now, trying to come up with a way to make it 100% Egg Fast friendly, and I've finally done it!  So, thank you for the awesome inspiration, Jessie!  :)


Ingredients:

• 1 tablespoon butter, melted
• 1/2 tablespoon Splenda
• 1/4 teaspoon maple flavor
• 1 egg
• 1 ounce cream cheese, softened
• 1 tablespoon Splenda
• 1/2 - 1 teaspoon maple flavor
• 1/4 teaspoon ground cinnamon

Directions:
1.  Combine first three ingredients and whisk together.  Will be slightly grainy; set aside so the Splenda can dissolve into the butter.
2.  Puree last five ingredients in a blender until mixed and a little bit frothy.
3.  Pour batter into a buttered ramekin or microwaveable container (my ramekin looks so full because I actually have two servings in there).

4.  Microwave for about 2 minutes (or until done) on high power.

5.  Flip puff onto a plate.
6.  Whisk the syrup mixture together again before pouring over puff.  Alternately, you could mix this syrup up in a blender or with an immersion hand blender (see below) for a more "uniform" texture.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Dill Pickle Deviled Eggs

I have recently started another Egg Fast.  It's been a while since I've done one, and it's been even longer since I've tried my hand at any new Egg Fast recipes.  This one combines eggs with one of my favorite things in the world - no, not chocolate!  But if you guessed chocolate, then I know you have read this blog before, because I talk about chocolate a lot!  But no chocolate here!  It's one of my other favorite foods... Pickles!!!  This recipe is completely Egg Fast friendly and 100% delicious!  I have been waiting for snack time all day today, because I want to dive right into these!  ;)


Ingredients:

• 6 eggs, hard-boiled
• 1/3 cup sugar-free mayonnaise
• 1 & 1/2 tablespoons pickle juice (from a jar of dill pickles)
• Optional Garnish: a few very tiny pieces of chopped pickle OR a teeny, tiny sprinkle of dillweed

Directions:
1.  Slice hard-boiled eggs and remove yolks into a medium bowl.
2.  Mash yolks with a fork.
3.  Add mayonnaise and pickle juice and mix thoroughly.
4.  Spoon or pipe mixture back into egg whites and top with a tiny piece of chopped pickle or dillweed.

Yields: 6 servings (2 egg halves per serving)

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Simple Fried Eggs

This is an Egg Fast staple!  If you're going to be eating eggs for 5+ days, you've got to have them fried as least once!  There's not much to this recipe, just your basic egg + fat.  I made mine purdy by using egg rings (or in this case, stars).  ;)






Ingredients:

• 2 eggs
• 2 tablespoons butter

Directions:
1.  Heat butter in nonstick skillet over medium heat until melted.
2.  Crack eggs into egg rings (or just onto the skillet if you're not using egg rings).
3.  Cook over medium heat until underside starts to brown around edges.
4.  Remove egg rings and gently flip the eggs over.
5.  Cook until desired doneness (I only cook for about a minute or so because I like my yolk runny).

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Honey Mustard Pickled Eggs

These pickled eggs have a rather deceiving name.  There is actually no honey in this recipe at all, but make no mistake - these eggs have the distinct flavor of honey-mustard!  The hubby was actually surprised that there was no honey at all; it made me feel like quite the sneaky, little chef!  Heehee.  These pickled eggs are on the sweeter side, compared to other pickled eggs I've made.  I'm a serious honey-mustard lover, so of course, this is one of my favorite Egg Fast recipes to date!  If you want to add your "fats" to this one, a couple tablespoons of mayo would easily do the trick - use the mayo to dip the eggs in, or mash it up with the eggs to make a kind of "honey-mustard" egg salad.  YUM!

This recipe makes exactly 2 pickled eggs using the handy little 8-ounce jelly jars I bought. These jars are the perfect size for 2 eggs, but you could easily make a larger batch and throw it in a larger jar.  The food coloring is completely optional, but if you want that "mustard" color, you will need the food coloring.

Ingredients:

• 2 eggs, hard-boiled and peeled
• 1/2 cup white distilled vinegar
• 1/3 cup Splenda Granulated
• 2 teaspoons ground mustard (or 2 tablespoons prepared mustard)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/8 teaspoon salt
• 4 drops yellow food coloring (optional)

Directions:
1.  Place your hard-boiled eggs into an 8-ounce jelly jar.
2.  In a small bowl, combine the vinegar, Splenda, ground mustard, onion powder, garlic powder, salt, and food coloring.
3.  Pour vinegar mixture over eggs, filling jelly jar completely.
4.  Seal jelly jar and place in the fridge.  Let eggs rest for about 5-7 days in the fridge, flipping jar over every day or so (ingredients will settle).

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Red Hot Pickled Eggs

Personally, I'm not a fan of hot or spicy foods.  The hubby on the other hand, can't get enough.  I've never seen him not be able to eat something because it is too hot.  I have a sensitive palate and a little bit of heat goes a long way with me!  So, this recipe is for all you heat-lovers out there!  And I warn you - it is hot!  If you don't like hot sauce and/or pickled eggs, skip this recipe.  I tried a nibble of the hubby's and WHEW!  A nibble was enough for me!  You don't have to use Frank's Red Hot sauce, either.  You can substitute your favorite hot sauce (as long as it contains little-to-no carbs).  

The best news about this recipe is that it is Egg Fast friendly!  YAY!  If you're looking for a way to add fats, these would be excellent mashed with a couple tablespoons of sugar-free mayo for all you Egg-Fasters.  ;)

This recipe makes exactly 2 pickled eggs using the handy little 8-ounce jelly jars I bought. These jars are the perfect size for 2 eggs, but you could easily make a larger batch and throw it in a larger jar.  The food coloring is completely optional, but if you want that "red hot" color, you will need the food coloring.  The hot sauce alone does not color the eggs much.

Ingredients:

• 2 eggs, hard-boiled and peeled
• 1/3 cup white distilled vinegar
• 1 tablespoon Splenda Granulated
• 1/4 cup Frank's Red Hot sauce
• 2 drops red food coloring (optional)
• 4 drops yellow food coloring (optional)

Directions:

1.  Place your hard-boiled eggs into an 8-ounce jelly jar.
2.  In a small bowl, combine the vinegar, Splenda, Frank's Red Hot sauce, and food coloring.
3.  Pour vinegar mixture over eggs, filling jelly jar completely.
4.  Seal jelly jar and place in the fridge.  Let eggs rest for 1-2 weeks in the fridge, shaking gently every couple of days.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Cottage Scramble

Scrambled eggs are another staple when Egg Fasting.  This is one way that I like to spruce up regular scrambled eggs in my hectic mornings.  It takes no extra time to prepare eggs this way over the "traditional" scrambled method.  It's probably one of the easiest egg fast recipes you can make (other than hard-boiled eggs, of course).  It certainly doesn't get any faster than this, either!

Ingredients:

• 2 tablespoons butter
• 2 eggs
• 2 tablespoons cottage cheese
• salt & pepper, to taste
  

Directions:

1. Melt the butter in a nonstick skillet over medium heat.
2. Scramble the eggs and cottage cheese together.
3. Pour mixture into heated skillet and cook until done (about 3 minutes), stirring often.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Egg Salad in Cheese Cups

Egg salad is an Egg Fast staple.  If you're like me, keeping things fresh and new is mandatory during an Egg Fast, if I'm going to stick to it.  So instead of the same ol' egg salad recipe, I kicked this one up a notch with a few additional ingredients, and placed it in a pretty little cheese cup for added flair.  The chives are optional of course, but they really add a new dimension to the egg salad!  I used the microwave to make the cheese cups, but you could easily use the oven if you prefer to do it that way.  I have also made these with Swiss cheese and replaced the chives with celery seed - YUM!  This recipe definitely makes my monotonous, humdrum egg salad seem like a real culinary treat!

Ingredients:

• 4 slices cheddar cheese (or your favorite sliced cheese)
• 6 eggs, hard-boiled
• 1/3 cup sugar-free mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon juice
• 2 pinches Splenda (or equivalent sweetener)
• salt & pepper, to taste
  
• Garnish: finely chopped chives

Directions:

1. Chop hard-boiled eggs.  Add mayonnaise, mustard, vinegar, Splenda, salt, and pepper.  Mix thoroughly and refrigerate until cold and ready to use.
2. Place 1 slice of cheese onto a piece of parchment paper.  Microwave for 30-60 seconds.
   
3. While cheese is still hot, flip parchment paper (cheese-side-down) onto an upside-down muffin tin or small ramekin.  Press edges down to shape cheese into a bowl.
   
4. Carefully remove parchment paper and blot with a paper towel to remove excess oil.
   
5. Chill for about 5 minutes in the refrigerator, or until ready to use.  
   
6. Repeat steps 2-5 for remaining slices of cheese.
7. To serve, scoop 1/4 of egg salad mixture into each cheese cup and garnish with chives, if desired.

Yields: 4 servings

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Bulletproof Cider

I love apple cider.  So very much!  But let's face it, apple cider usually has a TON of brown sugar in it and is completely loaded with carbs!  A while back, I found this totally awesome sugar-free apple cider drink mix.  I actually purchased it so I could make low-carb apple-based alcoholic beverages (which it worked very well for, btw).  It's not carb-free, but it is very low-carb (4g per serving).  For an apple cider, that's pretty darn good!  Long story short, I wanted to make another Bulletproof Beverage for the Egg Fast.  I find that the more I mix up what I eat and drink, the longer I am able to stay on an Egg Fast without going completely insane!  ;)


Ingredients:

• 1 cup boiling water
• 1 envelope sugar-free apple cider drink mix
• 2 tablespoons coconut oil
• 1/8 teaspoon ground cinnamon
• Garnish:  cinnamon sticks
  

Directions:

1.  Combine the water, dry mix, coconut oil, and cinnamon.  Blend in a "traditional" blender, with an immersion blender, or with a blender bottle until thoroughly mixed.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Bulletproof Coffee

Bulletproof coffee is an Egg Fast staple.  But BPC, as it is commonly referred to as, is enjoyed by many people, and not all of them are on an Egg Fast or are low-carbing.  People enjoy BPC because it contains good fats, fills you up for a while, curbs appetite, and gives you energy.  Pretty much all BPC recipes are the same, with a few variations here and there.  Some people add an egg to theirs (particularly when Egg Fasting), but this is not mandatory.  I drink my bulletproof beverages without eggs, and it has never hindered weight loss when on an Egg Fast or otherwise.

Ingredients:

• 1 cup prepared, hot coffee
• 1 tablespoon butter (salted or unsalted)
• 1 tablespoon coconut oil

Directions:

1.  Combine the coffee, butter, and coconut oil.  Blend in a "traditional" blender, with an immersion blender, or with a blender bottle until a frothy head is achieved.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.