Reminiscent of a diner breakfast! All the familiar flavors rolled into one—eggs, sausage, maple, and butter—and cooked quickly in a skillet.
36 g raw egg, mixed well
30 g 40% heavy cream
13.5 g mayonnaise, Hellman’s
12 g whole milk ricotta cheese
0.2 g baking powder
10 g European-style butter
13 g pork sausage links, Bob Evans Original, cooked
3–5 drops of maple flavor, Bickford
Optional: salt, calorie-free sweetener
After measuring all ingredients on a gram scale, mix the egg, cream, mayonnaise, ricotta, baking powder, maple flavor, and optional ingredients together very well. Melt the butter in an 8- to 10-inch nonstick skillet on medium-low heat. Pour the batter into the skillet and let it spread into a very thin pancake. Cook the batter until the center has started to firm. Carefully flip to cook the other side. Cut the sausage links in half lengthwise and place in the center of the cooked batter. Roll the “blanket” around the sausage links. Scrape all of the remaining fat out of the pan onto the meal.
1.9 g CARBS