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%)
2 thoughts on “Recipe: Fat Fast Scrambled Eggs”
I have everything for this recipe so I think I will try it. It is difficult to find really “fat” recipes. Have you tried liverwurst? Chicken livers? I remember eating both as a child but not as an adult.
This is my speed. Also, here’s another fat cream sauce recipe that takes about thirty seconds to whip up. I ate it over a chicken/garlic/gruyere sausage this morning, and it was amazing.
3 T cream
1/4 C gorgonzola crumbles
Garlic if you want it
The first time I made this, I sauteed garlic (upping the carbs; the nutritional info below is w/o garlic), added the gorgonzola, added the cream, and mixed until thick and creamy. I added some pepper as well. Amazing.
Per MFP (calories, carbs, fat, protein, fiber)
280 1 27 7 1