Hello beautiful people,
Eggs… I love eggs: fried, scrambled, eggs benedict, eggs Florentine, frittata, cooked eggs 3 minutes, 5 minutes, 8 minutes… you name it. For me it doesn’t really matters 😉
Eggs are full of goodness and for some reason they quite have a bad reputation. Wrongly, in my opinion! Yes, eggs contain cholesterol but they don’t adversely affect blood cholesterol. Eating eggs gives you great health benefits, and on the top of that they are crazely yummy.
Get lots of important vitamins, take in essential minerals, get antioxidants, and boost your protein intake with this fantastic food. My point is: Start love eggs like I do!
To start with here a great recipe: My Stuffed Tuna Eggs!
Oh dears, you definitely will fall in love with these ones.
Don’t be shy and start to create your own healthy kitchen 😉
PS: Refrigerate the eggs for 3 days or even freeze them for a later meal. Great for meal preparation 😉
My Stuffed Tuna Eggs
Preparation 30-40 minutes
6 cooked eggs, peeled and cut in half
½ ripe avocado, smashed with a fork or in a blender
Tip: add lemon juice into it to not turning dark
1 can of tuna in water (not oil), drain well (155g)
60g sour cream
50g cherry tomatoes cut into small pieces
½ spring onion, finely chopped
1EL lemon juice
Finely chopped coriander or parsley
Cayenne pepper for the sharpness
Salt and pepper
– Fry bacon in a pan until crispy and set aside
– Carefully separate the egg yolk from the egg whites and keep three whole yolks aside.
– Mix the three egg yolks, the drained tuna, the avocado cream, sour cream, cherry tomato, spring onion, half the bacon, lemon juice, herbs, and cayenne pepper in a bowl to a creamy mass. Do not forget to season with salt and pepper!
– Now fill the tuna avocado cream with a tablespoon into the egg halves and form the egg back in their whole shape (see picture).
– Garnish with the remaining bacon
Nutrition facts for one egg:
Kcal 62.3 Proteins 6.7g Carbohydrates 1g Fat 4g