Cheese- and eggpuffs!

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Day 2 of my eggfast has been quite pleasant. My brain was a bit slow in the afternoon but that passed after dinner. I was so full this morning I skipped breakfast.

This is what I have been eating today:

1 egg before noon

1 omelette made with 2 eggs, filled with some bulgarian white cheese and fried with 1 tblsp ghee for lunch

1 egg in the afternoon

½ squeesed lemon in water for vitamin C

5 cups of tea with ½ tsp of coconut oil in each.

This makes a total of 6 eggs, 4 servings of fat and way less cheese than allowed.

Maybe I will have some cheeserolls with butter as a snack in front of the tv later.

2 cheese- and eggpuffs for dinner, recipie follows.These cheese- and eggpuffs were delicious! Next time I make them I will bake the eggwhites for a couple of minutes before adding the yolks to get the yolks more runny

Cheese- and eggpuffs 1 serving

  • 2 eggs
  • 2/3 cup of grated cheese of choice, I used parmesan
  • salt and pepper
  • 2 tbsp butter

Set oven to 450 degrees.

Separate yolks and whites.

Whisk whites stiff.

Gently fold in cheese and salt and pepper.

Divide batter on a baking tray covered with parchmentpaper. Make a well in each heap that can hold the yolk.

Either you add the yolk now or you bake the whites for a coulple of minutes before adding them.

Bake for 6-8 minutes until puffs have puffed up and they have a nice golden colour. They will shrink a bit when they come out of the oven.

Let some butter melt ontop of the puffs. Enjoy!

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