80 LOSE IT! VOLUME 31
CODDLED EGGS
SERVES 4
1 tbsp ghee
2 spring onions, finely chopped
180g button mushrooms, halved
Himalayan salt and black pepper
½ cup cream
4 jumbo eggs, at room temperature
4 bay leaves
low-carb crackers to serve
- Preheat the oven to 160°C. Heat the ghee in
a pan, add the spring onions and mushrooms
and sauté until golden. Season and set aside. - Divide the mixture between 4 ramekins and
add the cream. - Crack an egg into each of the ramekins and
add a bay leaf. - Place the ramekins into a bain marie, fill
three quarters with hot water and bake for
10–12 minutes or until the eggs are firm or
cooked to your liking. - To serve: Serve warm, with low-carb
crackers. ■
KEEP ON TRACK per serving
FAT 15G CARBS 3G PROTEIN 10G
- Place the sliced
courgettes into a
colander and sprinkle
with coarse salt. Allow
to stand for 20 minutes
and then gently rinse
and pat dry. - Preheat the oven
to 180°C. Place the
courgette strips onto
a baking tray and bake
for 10 minutes. Remove
and set aside. - Heat the coconut
oil in a pan, toss in the
garlic and onion and
sauté until golden.
Place in a bowl along
with the cooked
pumpkin, stir through
the coconut flour and
season well.
- Place the ricotta,
egg yolks and sour
cream in another bowl,
season well and whisk
to combine. - To assemble:
Add half the pumpkin
mixture to the base
of a baking dish and
top with half the
courgettes then pour
over all the passata.
6. Top the passata
with half of the ricotta
mixture and add the
remaining pumpkin.
Top the pumpkin layer
with the remaining
courgettes and pour
over the rest of the
ricotta, spreading it
out to form a smooth
layer. Sprinkle grated
cheese over. Bake
for 45–55 minutes
or until golden and
cooked through.
7. To serve: Serve
hot, with a green salad.
RICOTTA AND PUMPKIN LOW-CARB BAKE SERVES 6
KEEP ON TRACK per serving
FAT 29G CARBS 22G PROTEIN 18G
6 large courgettes, sliced
lengthways
coarse salt
2 tbsp coconut oil
2 cloves garlic, minced
1 onion, chopped
700g pumpkin, cooked,
mashed and strained
2 tsp coconut flour
400g ricotta cheese, crumbled
2 egg yolks
1 cup sour cream
½ cup tomato passata
100g Cheddar cheese, grated
5
Coddled eggs
COOKING