Ingredients

The following ingredients have 6 Servings
  • 10 eggs
  • 1/2 cup raw cashews (covered with hot water for 30 minutes then drained*)
  • 1 teaspoon tahini
  • 4 teaspoon fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/2 cup water
  • 6-8 slices bacon
  • 1 teaspoon salt
  • Spray refined coconut or avocado oil

Instruction

  • Preheat oven to 200º F.
  • In a high-speed blender, process cashews, tahini, lemon juice, apple cider vinegar, and water on high speed until completely smooth.
  • In a large bowl, whisk eggs very well. Stir in cashew mixture and salt.
  • Prepare a mini muffin pan by spraying with refined coconut or avocado oil. Alternately, use a silicone mini muffin pan and skip the spray oil. Place muffin pan on a baking sheet. Fill muffin pan with egg mixture a little more than 3/4 full, then top with a small piece of bacon the width of the muffin cavity.
  • Pour water into the baking sheet about halfway up the sides of the muffin pan. Carefully place in oven and bake for 90-180 minutes or until when you press on them, they slide around easily and are no longer liquid. Each oven will vary with such a low temperature, but keep an eye on them so they don't overcook! Test every 30 minutes after 90 minutes to see if they've fully solidified with the press test.