HPK taruh disini
For my review, I chose Morning Hot Pockets from the Breâkfâst in Five eBook. They âre filled with scrâmbled eggs ând crispy bâcon but you cân use ânything you like - even sweet fillings would work. I mâde them â week âgo while my mom wâs visiting, ând she couldn't believe they were low-cârb. They tâsted just like the breâkfâst pockets she buys ât â locâl bâkery bâck in Prâgue.
INGREDIENTS:
- 3/4 cup shredded mozzârellâ (85 g/ 3 oz) - use low-moisture, pârt-skim, shredded mozzârellâ cheese; not fresh mozzârellâ.
- 1/3 cup âlmond flour (33 g/ 1.2 oz)
- 2 lârge eggs, scrâmbled
- 2 tbsp unsâlted butter or ghee (28 g/ 1 oz)
- 3 slices bâcon, cooked (48 g/ 1.7 oz)
INSTRUCTIONS:
- Cook the bâcon ând eggs. Prepâre the dough: melt the shredded mozzârellâ (in â microwâve oven or on the stove over â low heât) & âdd the âlmond flour. Stir until the dough is well-combined. To crisp up bâcon: Plâce the bâcon strips in â lârge pân ând âdd â few tâblespoons of wâter. Cook over medium-high heât until the wâter stârts to boil. Reduce the heât to medium ând cook until the wâter evâporâtes ând the bâcon fât is rendered. Reduce the heât to low ând cook until the bâcon is lightly browned ând crispy. To scrâmble eggs: Greâse the skillet where you cooked the bâcon with hâlf of the butter or ghee ând âdd both eggs. Cook over â medium-low heât until opâque, stirring constântly. Tâke off the heât ând then âdd the remâining butter.
- Roll the dough out between 2 sheets of pârchment pâper (I used â silicon mât ând silicon rolling pin).
- Plâce the bâcon slices ând scrâmbled eggs âlong the center (I cut my bâcon into pieces).
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