1 stalk green onion, chopped
1/4 teaspoon paprika (smoked)
2 tablespoons keto mayonnaise
Pepper & salt to taste
1 teaspoon mustard (Dijon)
10 eggs (large)
5 strips bacon, chopped
Get a 6 to 7-inch cake pan or any container that will fit in your IP.
Liberally grease it.
Crack all the eggs in the cake pan.
There is no need to whisk them and it is alright if some of the yolks break.
Put the IP trivet in the inner pot and pour 1 cup cold water.
Put the pan on the trivet.
Lock the lid and close the pressure valve.
Set to HIGH PRESSURE for 6 minutes.
NPR for 10 minutes when the timer beeps and QPR; unlock the lid and open.
Remove the pan from the pot.
Blot out the moisture on top of the cooked egg.
Flip the pan into a slicing board.
Release the egg loaf from the pan.
Chop and transfer to a mixing bowl.
Clean the inner pot; return to the housing.
Set the IP to SAUTÉ. Add the bacon; cook till crisp.
Add the bacon and the rendered fat to the eggs.
Add the mayonnaise, pepper, salt, paprika, and mustard.
Toss to mix. Serve garnished with green onion.
Serves: 5 Prep Time: 15 mins Cook Time: 21 mins Calories: 313 Carbs: 1.3g Protein: