Something I whipped up with leftover eggs from Easter. We ‘blow out’ the insides so the kids would be able to keep the eggs and I had 6 leftover eggs. I also had some aging sour cream and a bit of cream cheese…sounded like a good fatty combo to me.
- 6 eggs
- 1 cup sour cream
- 4 tablespoons cream cheese
- 1 tablespoon butter
- salt and pepper to taste
If making scrambled eggs is beyond you, put in a large skillet, melt the butter, pour in the remaining ingredients and keep pushing the mixture around until the cream cheese melts and the mixture loses its liquidity and become a fluffly, creamy solid.
I thought it tasted awesome, though my wife was initially put off by the ‘sour’ of the sour cream. I liked the tang, though.
It made 4 servings, each roughly 1 cup. The nutrition profile per serving is awesome for a fat fast:
Fat: 27 grams (79%)