This nutritious fatty coffee recipe is a great option to the run of the mill version with butter and oil (which are devoid of nutrients) that can be used to get a little healthy fat if you want to skip ‘breakfast’ and have your first full meal later in the day.
Egg yolks are a powerhouse of nutrients, including choline, vitamins A, B5, D, E, iron, phosphorus, zinc and selenium, while the salt adds sodium to balance out the flavour profile.
One serve provides 165 calories, 8 g protein, 13 g fat, 2 g net carbs and P:E = 0.6.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 1 1/2 cup (350 ml) coffee (i.e. a long black)
- 3 pastured egg yolks
- 1/4 tsp of salt
- Beat the eggs together as if you were making scrambled eggs. You could also blend them. Once the eggs are beaten or blended, slowly drizzle in the coffee. You don’t want to cook the eggs. You want them to stay creamy. If you’re concerned about the avidin in the raw white, dump the coffee to ensure maximal heat exposure. Otherwise, just drizzle.
- Add a little sweetener if you wish, plus some salt and enjoy!