Ingredients

• 4 large slices Pancetta
• 2 eggs, free-range
• 1 cup ghee, softened
• 2 Tbsp. mayonnaise
• salt and freshly ground black pepper to taste
• coconut oil for frying

Preparation

1. In a greased non-stick frying pan, bake Pancetta from both side 1-2 minutes. Remove from the fire and set aside.

2. In the meantime, boil the eggs. To get the eggs hard-boiled, you need around 10 minutes. When done, wash the eggs with cold water well and peel off the shells.

3. In a deep bowl, place ghee and add the quartered eggs. Mash with a fork well. Season it with salt and pepper to taste; add mayonnaise and mix. If you want, you can pour in the Pancetta grease. Combine and mix well. Place the bowl in the fridge for one hour at least.

4. Remove the egg mixture from the fridge and make 4 equal balls.

5. Crumble the Pancetta into small pieces. Roll each ball in the Pancetta crumbles and place on a big platter.

6. Place the Egg and Pancetta bombs in the fridge for 30 minutes more. Serve cold.

Servings: 4
Nutrition Facts (per serving)
Total Carbohydrates: 2,2g
Dietary Fiber: 0g
Net Carbs: 0,5g
Protein: 7,5g
Total Fat: 22g
Calories: 238