Low-Carb Egg & Celeriac Nests

Ingredients makes 3 servings, 6 egg nests

• 6 large eggs
• 2 cups grated celeriac or turnip (180 g/ 6.3 oz)
• freshly ground black pepper or cayenne pepper
• sea salt to taste
• fresh parsley for garnish
• 6 thinly-cut bacon slices (150 g/ 5.3 oz)

Instructions

1. Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Place the bacon rashers on a rack and bake for about 15-20 minutes until golden. If you want to save time, make crispy bacon in advance.

2. Let it cool down on a rack and keep in an air-tight container in the fridge for up to one week. (Don't throw the bacon grease away - place it in a small glass jar and reserve for future uses. It's great for frying eggs!)

3. Peel and grate the celeriac.

4. Distribute the grated celeriac equally into silicone muffin molds. Crack an egg into each mold.

5. Reduce the oven temperature to 175 °C/ 350 °F. Season the eggs with salt and pepper and place in the oven for about 20-25 minutes.

6. Remove from the oven and let the cups cool down before you remove them from the molds. Garnish with fresh parsley and serve with crisped up bacon rashers. The egg cups and bacon can be stored in the fridge for up to 4 days.