Serving: 1 Place the eggs in a pot carefully. Cover with cold water and place on the stove without a lid. Bring the water to a boil. Lower the heat and let simmer for 7-8 minutes. Remove the eggs from the warm water and place them in a bowl with ice-cold water to cool. Peel the eggs and chop them finely. Mix eggs and butter with a fork. Season to taste with salt, pepper and other flavours of your choice, see different suggestions below. Serve the egg butter with a side of diced avocado tossed in olive oil and finely chopped parsley and a few slices of smoked salmon. Tip! Try flavouring your egg butter with chilli flakes, fresh herbs or your favourite seasoning. Egg butter is great as a topping on just about anything – both hot and cold dishes, as avocado, salmon, turkey and ham, but also in soups and stews and on top of vegetables and salads.

Breakfast made easy. Cook up this keto casserole on Sunday and you’re all set for breakfast for the coming week. Easy, protein packed, and durable enough to eat on-the-go. Serving: 4 175g mushrooms1 handful spinach50g butter8 eggs225 ml heavy whipping cream150 shredded cheddar cheese1tsp onion powder salt and pepper Preheat the oven to 400°F (200°C). Trim the mushrooms and cut them in quarters. Fry the mushrooms in butter over medium high heat until golden brown. Add the spinach and saute. Season with salt and pepper to taste. Place contents the of the skillet in a greased baking dish. Add remaining ingredients to a medium-sized bowl and whisk to combine. Season with salt and pepper. Pour egg mixture over the bacon and mushrooms and bake in the oven for 30-40 minutes or until golden brown on top and set in the middle. Cover with a piece of aluminium foil if the top of the casserole is at risk of burning before it’s cooked through. Tip! You can add broccoli and other other greens with the mushrooms.

Serving: 1 75 ml coconut milk or coconut cream150 ml water2 tbsp lime juice30 g frozen spinach2 tsp fresh ginger, grated2 scoops collagen/whey powder Mix all ingredients together. Start with 1 tablespoon lime and increase the amount to taste. Sprinkle with some grated ginger and serve.

Serving: 1 1 tbsp butter2 handfuls vegetables e.g. spinach, mushrooms, asparagus, broccoli etc.3 eggssalt and pepper Saute the vegetables in butter. Stir in 3 eggs and cook until they’re done. Season with salt and pepper. Tip! Try serving with avocado on the side, or with haloumi or feta cheese.