Tacos with Parmesan Crust
Preparation time: 10 minutes
Cooking time: 15 minutes
5oz. grated cheddar cheese
2oz. grated parmesan cheese
2 tablespoons almond flour
2 tablespoons olive oil
12 quail eggs (or 4 chicken eggs)
½ cup mayonnaise
1 tablespoon pickled beet juice
1 avocado, thinly sliced
1 large cucumber, sliced
1 tablespoon sesame seeds, toasted
Make the taco shells; Heat oven to 400F.
Line two baking sheets with baking paper.
Combine the cheeses and almond flour in a bowl.
Spread the cheese into four circles, two per baking sheet.
Bake the cheese crusts for 8 minutes.
Make the filling; In the meantime, heat 1 tablespoon olive oil in a skillet.
Once the oil is hot, crack the quail or chicken eggs over the skillet. Season to taste with salt.
Cover the skillet with a lid and cook the eggs for 2 minutes.
At the time, combine mayonnaise with pickling beet juice in a small bowl.
Assemble; spread ¼ of the mayonnaise over cheese taco shells.
Top each taco shell with 3 quail eggs (or 1 chicken egg), and equal amounts of avocado slices, cucumber, and a pinch of sesame seeds.
Fold the taco in half and serve.
Nutritional info per serving:
Total Fat 50.3g
Total Carbohydrate 7.3g
Dietary Fiber 3.9g
Total Sugars 2g