The Perfect Egg Cake 🍳

The orange color indicates the nutrient density and quality of the eggs πŸ™ŒπŸ»

Growing up as a little girl, egg cakes were always a staple and quick dinner my grandmother would make me! Now I eat them for breakfast every morning and they are a real comfort food that transports me back to my grandmas kitchen πŸ₯°πŸ‘΅πŸ»

They are a true example of how few minimally processed high quality ingredients can produce a super yummy and nourishing dish 😍

To get started, all you need are pastured eggs (chicken or dich eggs both work) and grassfed ghee/butter, as well as salt and pepper 🧈πŸ₯šπŸ§‚

Depending on how hungry you are, crack the desired amount of egg into a bowl, add salt and pepper (I like truffle salt) and beat the eggs! I typically make my egg cake with 2 eggs but that can be adapted based on hunger πŸ‘©πŸ»β€πŸ³πŸ³

Next I heat up ghee in the pan, enough to coat the bottom of the pan and add in the egg mixture and put the lid on. Once the cake has set, you have the option to either flip it like a pancake so that it’s a bit crispy on each side, or you can remove it from the pan and eat it a bit β€œcreamier”. I like to eat it to the point where the egg is barely set but that’s up to ones preference πŸ˜‰

You can also throw in some fresh herbs like chive or basil if you’re feeling fancy 🌱

This one is barely set and almost has the consistency of a custard which I love 😍

Lastly, serve the finished egg cake with a thick slice of grass fed butter and some flaked sea salt! I also love to mash in some avocado or guacamole πŸ₯‘

Other ways to enjoy include eating it on grain free toast (such as Unbun) with tomato and butter of course πŸ…πŸ₯– or with smoked salmon and keto mayo 😡

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