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!