Adapted from the ham and egg cups
These are ideal quick and easy keto breakfasts.
Also useful as a snack for those busy days or a I’m not really hungry meal (a regular keto benefit, so you just have 1 or two cups to fill a void when you don’t feel like an entire meal!)
There is a mini chocolate ‘keto’ pancake on the side, they were leftovers. I’ll put that recipe up shortly.
Coconut oil or lard to grease 12 muffin tin
12 ham slices (at least 4 inch (10cm) in diameter)
12 large eggs
150g cooked (tinned) crab meat (we use leftovers from a keto crab salad we make)
Sea salt to taste (about 1/4 teaspoon)
Black pepper, ground, to taste
Chopped chives to garnish (also adds flavour)
Chopped tomato pieces (just a handful)
Guacamole 4 table spoons (about a tablespoon per serving)
Keto mock Basil Hollandaise (optional)
1 cup of full fat egg mayo (no soy or seed oils (sunflower canola etc) – olive oil is allowed. Must be egg mayo ONLY for keto). No salad dressings etc.
1/2 cup basil leave shredded.
Add ingredients to blender and blend till smooth.
It will look kind of greenish but that’s what you want.
Preheat oven to 400F (200C), grease 12 well muffin tin
Place ham slice in each well.
Put a little crab at the bottom of each ham cup.
Break an egg into each, place chopped tomato ontop and sprinkle with salt and pepper.
Bake 12 min, or until eggs whites are set but yolks are still runny.
Serve garnished with chives and to up the keto benefit add 1 tablespoon basil mock Hollandaise.
Also add a tablespoon of guacamole to each serving.
Each serving is 3 cups.
Prepared, tried and tested by: Sean Swart
Sean's Crab, Egg and Ham Cups
March 13, 2017 | | Leave your comments|