Tuesday, 28 July 2015

Fried eggs with beef jelly (GAPS)

Bone broth jelly and fried eggs

In variation of sipping bone broth with my breakfast I served it as a jelly. Something new on the plate keeps the eggs going.

You will need:
2 eggs per person
2 or 3 slices of beef jelly
few drops of apple cider vinegar
freshly ground black pepper

1. Make the beef jelly in advance. Leftover bone broth is perfect for this. When the filtered broth is still warm mix 500 ml broth with 1 heaped tsp of unflavoured beef gelatin. Pour liquid into a glass jelly mould, let it cool completely before putting it into the refrigerator. That's it. You will have wobbly beef jelly by the morning to accompany your eggs.

Tips: The slow cooked bone broth will get gelatinous on it's own but will not have a jellylike consistency that can hold the shape after you turn it up side down on a plate. A little beef gelatin will fix this.

2. To make the fried eggs: Crack the eggs in separate little bowls (you can crack them straight into the pan if you like but I prefer to remove the chalazas).
Melt 1 tsp ghee in a pan, carefully slide one egg to one side then the other next to it. On low setting cook the eggs until the egg whites set and the yolks are still runny.

3. To serve: Slide fried eggs on a plate. Turn the beef jelly out of the mould. Put few slices of jelly on your eggs. Season the jelly with few drops of apple cider vinegar and the eggs with roughly ground black pepper. Enjoy!

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.

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