MAKES 12 wrapped eggs (2 per serving)

PREP TIME: 10 minutes (not including time to hard-boil eggs)

COOK TIME: 30 minutes

I was wasting time on social media one day and found a low-carb recipe in which avocados are cut in half and pitted. Then a hard-boiled egg goes into the hole where the pit was, and the entire thing is wrapped in bacon. That’s what this recipe was supposed to be, but . . . have you ever tried to wrap an entire avocado in bacon and then fry it? It’s next to impossible. The bacon was all over the place, not adhering well to the avocado, and about halfway through frying, the egg popped out somehow!

I figured if I couldn’t master the recipe on the first go, it wasn’t a good fit for this book, so I changed it up a little. This method is easier and doesn’t lead to bacon grease being splattered all over your (or my) clean kitchen.

Pro tip: If you have a pressure cooker, use it to hard-boil the eggs! Set a steamer rack inside your pressure cooker. Place the eggs on top, pour in enough water to cover the eggs, and add 1 tablespoon of vinegar (which will make the eggs easier to peel). Seal the lid and set the cooker to the egg mode for 5 minutes. Allow the pressure to release naturally before removing the lid. The eggs will be perfect!

¼ cup (60 ml) coconut aminos

2 tablespoons hot sauce

12 hard-boiled eggs

12 strips bacon (about 12 oz/340 g)

6 cups (100 g) arugula

  1. Preheat the oven to 400°F (205°C). Line a standard-size 12-well muffin pan with muffin liners, or use a silicone muffin pan, which won’t require liners.
  2. Place the coconut aminos and hot sauce in a small bowl and whisk to combine. Set the bowl close to the muffin pan.
  3. Peel the hard-boiled eggs. One at a time, wrap each egg in a strip of bacon, then dunk it in the hot sauce mixture and place it in a well of the muffin pan.
  4. Bake for 30 minutes, flipping the eggs over halfway through.
  5. Divide the arugula evenly among 6 small serving plates. Top each with 2 sticky eggs and the sauce from their muffin liners.

STORE IT: Keep the eggs and arugula in separate airtight containers in the fridge for up to 5 days.

REHEAT IT: Enjoy cold, or place the wrapped eggs in a frying pan with a drop of oil, cover, and reheat over medium-low heat for 5 minutes.

PREP AHEAD: Prepare the hot sauce mixture up to 5 days ahead and the hard-boiled eggs up to 2 days before using in this recipe.


Replace the coconut aminos with 2 tablespoons soy sauce and 2 tablespoons water.


Omit the hot sauce.

Per serving:

calories: 438 | calories from fat: 293 | total fat: 32.5 g | saturated fat: 1.5 g | cholesterol: 390 mg

sodium: 1498 mg | carbs: 4.1 g | dietary fiber: 0.3 g | net carbs: 3.8 g | sugars: 1 g | protein: 32.5 g

FAT : 67%
CARBS : 3%