For some reason over the weekend, I was struck by the desire to do the Egg Fast again. I am one of the admins in the biggest Egg Fast group on Facebook but it has been awhile since I have taken the plunge. The Egg Fast is very easy to follow and you get great results fast, but you really need to be in the proper frame of mind to do it. And for me that day is today!
Because so many people in the group ask for examples I decided to document my Egg Fast menu here on my blog. I will try to be as detailed as possible and include pictures and recipes. They won’t be fancy pictures, just quick snapshots with my phone!
This Egg Fast menu will also be compliant with the rules we go by in the Facebook group so there is no confusion! I will list every spice/sweetener/sauce thing I use.
Remember, I am arranging this egg fast to fit my very busy working mom schedule! I am sharing a breakdown of times to give you ideas, not to tell you this is how it must be done.
For Day 1, I planned an egg diet meal plan of 8 eggs because I knew that I would be hungrier on the first day. And if 8 eggs are not enough, I will simply have an extra egg as a snack (with butter of course!).
Egg Fast Menu Day 1
5:30am: 16 ounces coffee with 1 tbsp coconut oil and 1 tbsp butter. Put in the blender with a dash of cinnamon and a dash of pink himalayan salt. Blend until frothy.
Cooked my breakfast and made my lunch, both of which I carry to work with me in my insulated lunch bag.
Note: Salt is extremely important on the egg fast! Use it liberally! I choose Pink Himalayan salt because it is abundant in minerals.
8:00am: 3 egg omelette with 2ounces cream cheese and a squirt of sriracha sauce, salt
and pepper. I used 1 tbsp butter for cooking in the pan. This is easily my favorite egg fast breakfast. I have this 2-3 times a week even when I am not egg fasting!
11:00am: 1 cheese string with 1 tbsp mayo for dipping.
1:00pm: 3 chopped eggs with 2 tbsp mayo, salt, pepper. I normally also like a sprinkle of smoked paprika on this but I couldn’t find it this morning!
At this point in the day I have had 6 eggs, 6 tbsp fat and 3 ounces cheese. I like to stay under 4 ounces cheese in a day for best results and for sure a maximum of 6 ounces.
5:00pm: Waffles. Yes, waffles! 🙂 Click here for the waffle instructions. The waffles recipe normally equals 2 eggs and 2 ounces cheese. But I whipped 1 tablespoon mayo into the batter so that I would not be short on my egg-fat ratio for the day and left out 1 ounce cream cheese. (Thanks fellow group admin Vee Henrick for that priceless tip!) I made a butter sauce with 1 tbsp butter and 1 tbsp sugar free salted caramel syrup, my indulgence for the day’s hard work. 🙂
I doubled the waffle recipe because I will be making a Wafflewich for dinner tomorrow. You’ll see.
Total for the day: 8 Eggs, 8 tbsp fat and 4 ounces cheese. And of course, throughout the day I am drinking water, water and more water!
See you tomorrow for Day 2!