- 4 ea hardboiled eggs, peeled
- 2 ea large eggs, whisked
- 1/4 cup Parmesan cheese
- 1/4 cup almond flour
- 8 slices bacon
- 1 tablespoon olive oil
- 2 tablespoons melted coconut oil
In a bowl, combine the parmesan cheese and almond four.
In a bowl, combine the parmesan cheese and almond four.
Wrap the eggs with 2 slices bacon per egg, one slice horizontally,
one vertically.
Heat the olive oil and coconut oil in a skillet.
Dip the wrapped eggs into eggs, then parmesan mixture,
shake off the excess.
Place the eggs into heated oil and fry until fully browned, all sides.
Transfer the eggs onto paper towels to drain.
Serve after.