Egg and bacon fat bomb
Author: Justine (HCP)
INGREDIENTS:**
g Eggs, chicken, whole, raw
g Butter, unsalted
g Hellman's Real Mayonnaise (HCP added*)
g Pepper, black
g Bacon rashers, back, raw
Directions:
Preheat the oven to 190 °C/ 375 °F. Cook the bacon for about 10-15 minutes until golden brown and crispy. Remove from the oven and set aside to cool, any oil on the baking tray set aside to use later.Hard boil the eggs and then leave to cool, peel and quarter the eggs.Cut the butter into small pieces and place in a bowl, add the eggs and mash together with a fork.Add the mayonnaise, season with pepper and mix well. Pour in any oil from the bacon tray and combine well. Place in the fridge for 20-30 minutes or until the mixture is solid and easy to form balls.Crumble the bacon into small pieces into a bowl. Remove the egg mixture from the fridge and roll into 6 balls. You could use a spoon or an ice-cream scoop. Roll each ball in the bacon pieces until evenly coated all over.Eat immediately or store in the fridge in an airtight container for up to 5 days.
Nutrition Information (for entire recipe):
Carbohydrate:
0.72
Calories: 1050
Fat:
100.08
Protein:
36.44
Ratio:
2.69:1
Tags:
Snack
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
