Boiled Eggs and Pancetta Fat Bombs

SERVINGS: 4

INGREDIENTS:

• 4 large slices Pancetta
• 2 eggs, free-range
• 1 cup ghee, softened
• 2 Tbsp mayonnaise
• Salt and freshly ground black pepper to taste
• Coconut oil for frying

INSTRUCTIONS:

1. In a greased non-stick frying pan, bake the Pancetta slices from both sides for 1-2 minutes until crispy. Remove from heat and set aside.
2. Meanwhile, boil the eggs for approximately 10 minutes until hard-boiled. Once done, rinse them with cold water, peel off the shells, and quarter the eggs.
3. In a deep bowl, place the softened ghee and add the quartered eggs. Mash them with a fork until well combined. Season with salt and pepper to taste, and add the mayonnaise. Optional: You can pour in the Pancetta grease for extra flavor. Mix everything together well. Place the bowl in the refrigerator for at least one hour.
4. Remove the egg mixture from the refrigerator and divide it into 4 equal portions. Roll each portion into a ball.
5. Crumble the Pancetta slices into small pieces. Roll each ball in the Pancetta crumbles, ensuring they are coated evenly. Place the coated balls on a large platter.
6. Return the Egg and Pancetta bombs to the refrigerator for an additional 30 minutes to chill. Serve them cold.

NUTRITION FACTS:

PER SERVING

• Total Carbohydrates: 2,2g
• Dietary Fiber: 0g
• Net Carbs: 0,5g
• Protein: 7,5g
• Total Fat: 22g
• Calories: 238