Easter is full of candy, desserts, and other temptations for a person trying to remain on the carnivore way of eating. Here are some options for your brunch table.
To set the table, these recipes are based on meat, egg, dairy, and seasonings.
Bone in Ham
While this may seem like a simple and obvious choice, lean into it. While there will be plenty for your guests you will be able to a food item nobody questions. And we all know that the bone will add additional flavor and can be saved for bone broth.
Ingredients
1 Bone in ham
Directions
Preheat oven to 325 degrees.
Place ham in an oven safe dish about two to 3 inches deep to collect the juices.
Cook ham thirty-five minutes per pound.
Confirm internal temperate has reached 145 degrees before serving.
Deviled Eggs
For the Easter holiday we enjoy slightly cracking our hard-boiled eggs before dying them. This allows the dye to reach the egg white adding a fun pop of color. There are many creative various on this dish. I keep it simple and carnivore friendly.
Ingredients
12 Eggs
½ Cup Mayonnaise
¼ Cup Yellow mustard
Tony Chachere’s Creole Seasoning
Directions
Place twelve eggs in a pot large enough to allow the eggs to lay across the bottom.
Add water to cover over about two inches higher than the top of the eggs.
Bring water to a boil.
Once water is boiling remove pot from heat and set a timer for 12 minutes.
Drain the water from the pot and cool the eggs by running cold water or putting them in an ice bath.
Peel the shells off and rinse to remove any small pieces.
Cut the eggs in half and remove the yolk setting them aside in a large bowl.
Once all yolks have been removed from the whites add the mayonnaise and yellow mustard to egg yolks and mix.
Add mayonnaise and yellow mustard if mixture is not wet enough and easy to spoon out of the bowl.
Fill the egg whites with the egg yolk mixture.
Sprinkle Tony Chachere’s Creole Season to the top and serve.
Simple Egg Drop Soup
There is something warm and comforting about a good bowl of soup. This is one of our family’s favorites and will be a great accompaniment with your warm bone in ham.
Ingredients
4 Cups Chicken stock (I make and freeze this from my rotisserie chicken bones)
3 Eggs
Salt and pepper
Tony Chachere’s Creole Seasoning
Directions
Bring the chicken stock to a simmer in a medium pot.
Add salt, pepper, and Tony Chachere’s to taste.
Lightly beat the 3 eggs so the whites and yellows are mixed but still distinct.
Stir the pot of broth while slowly drizzling in the mixed eggs. The slower you stir the larger the egg drops will be.
Ladle soup into a bowl and serve.
Bacon Wrapped Chicken Bites
It’s hard for me to feel like I am fully celebrating without a little bacon. These can be served with your meal or as an appetizer.
Ingredients
2 Lbs Chicken cut up into bite sized pieces (about 1 inch by 1 inch)
Salt and pepper
1 TBS Garlic powder
1 TBS Onion powder
1 TBS Chili powder
Cayenne powder (if you like to add a little heat)
1 Lbs Bacon, but the slices into thirds.
Directions
Preheat oven to 350 degrees.
In a small bowl mix the salt and pepper, garlic powder, onion powder, chili powder, and cayenne powder.
Sprinkle seasoning on the chicken bites.
Wrap a piece of bacon around the chicken and secure with a toothpick.
Place the bacon wrapped chicken bites on a lined and greased baking sheet.
Back for about 35 minutes or until the chicken is fully cooked and the bacon is crisp.
Allow to cool for 2 minutes before serving.
Hope these recipes add a bit of variety and allows you to enjoy the Easter celebration. If you have a favorite carnivore recipe you enjoy, please share it in the comments. We would love to cook along with you.
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