Different ways to have bacon and eggs low carb so simple

This week I’m going to surprise( low carb so simple) you with one of my favorites — good old and , this time prepared in a new, fascinating way. This dish is great for breakfast, lunch or dinner, it’s simply perfect for any situation.

  • 3.5 oz = 100 g full-fat cream cheese without additives
  • 1/4 teaspoon dried organic thyme
  • 6 hard-cooked organic extra large eggs
  • 12 slices organic bacon
    1. Preheat the oven to 400 °F (200 °C).
    2. Prepare first the cream cheese filling: Combine the cream cheese and thyme in a small bowl and mix with a spoon until well mixed. Cover and set aside.
    3. Peel the eggs and cut them lengthwise with a sharp knife.
    4. Remove carefully the yolks and save them for another purpose (see the tip in the end of the post).
    5. Fill 6 halves with the cream cheese filling. Cover with the remaining 6 white halves.
    6. Take 2 bacon slices per filled egg and wrap the eggs tightly in the bacon slices.
    7. Place the wrapped eggs on a shallow ceramic or glass baking dish and bake for 30 minutes.
    8. Remove from the oven and serve.

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