Prosciutto Bowls!

I had been meaning to make this for breakfast for quite some time now.  It is such a delicious and quick breakfast option, I decided to make it this morning.

Ingredients:

6 thin slices prosciutto

Olive Oil

6 eggs

Ground Basil

Freshly ground pepper

Directions:

Start with the good stuff... Nest Fresh Eggs and Applegate Prosciutto (both found at my favorite place... Whole Foods)

Preheat the oven at 400°...

Coat 6 cups of muffin tin with olive oil (I use a pump spray rather than using PAM or any of that other cooking oil that isn't really good for you)

 

Then fit one slice of prosciutto in each cup (they were quite easy to set up)

Crack one egg inside each slice of prociutto and add a little ground pepper and basil on top for taste. Bake in the oven for 12 minutes at 400°.  

After the 12 minutes in the oven, take them out and let them set for 5 minutes.  Sounds silly but this is the most important part of this entire process.  If you attempt to take them out of the cups too soon, it can be a disaterous mess!

They were so delicious and protein packed!

This is the under side of the Prosciotto Bowl...

 
Try this Recipe and let me know how you like it!!

Enjoy your weekend...

Paleo Porn!

So last night I made this amazing dish with inspiration from a blog I follow Modern Paleo Warfare. I decided to add a some additional protein because as my boyfriend would say, "I have protein requirements!"...

 With my iPad at the ready, I followed the Recipe and began to chop sweet potatoes, parsnips, onions and sweet onions.  I like to get all of the chopping done first, that is if I haven't already followed my own advice and pre-chopped. 

When we aren't able to make it to Whole Foods during the week, we usually have the back up grass fed protein option from Publix. 

To cook the grass fed beef I first add 2 tbs. of coconut oil, 1/2 cup of diced onions, and 3 cloves of garlic to a non-stick pan over med-high heat and let the onions sweat (like my culinary term?) for about 5-7 minutes... While that is happening I open the grass fed packaging and cut the beef so it breaks up easier when cooking.  I season with a little salt and pepper and let that cook until it is nice and brown.

While that's cooking... I drain the mixture, add the sweet onion, some salt, pepper and one egg.  Then M*A*S*H... (bad joke, I know).  Once that is all mixed and mashed, let it sit for a bit because there is no time for a hospital visit for burns.  Once cooled, mold the cakes and add some gluten-free flour on both sides.  I cooked these in avocado oil for about 4-5 minutes on each side...

Then my favorite part.... To The Plate & Photo department! I first put the ground beef as the base, topped with the sweet potato pancake, and finished off with the fried egg.   

 

Here is the 360° view of the finished product.... 

 

I was so pleased with how it came out!!... It tasted delicious and photographed like a dream...

I think he liked it...

Since I only made 2 pancakes, I had left over sweet potato and parsnip mixture.  I combined that with some organic chicken broth in the blender and made a soup to store.  Waste Not, Want Not!

Thanks for stopping by....

The Accidental Chef,

Marylin