Eggs A La Derek + Hollandaise Recipe

Move over Benedict & Florentine here’s a new take on breakfast that will send your tastebuds into orbit and leave you satiated long into the day.

Eggs A La Derek will keep you craving free and full of energy!


I start by frying a few pieces of streaky bacon til golden and crispy. Set that aside and fry a slice of leftover meatloaf in the bacon fat (always good to have slices of leftover meatloaf in the freezer). Then poach an egg or two, mash an avocado and you’re nearly there.

The last ingredient in Eggs A La Derek is some FRESH homemade Hollandaise Sauce.

Don’t be scared… It’s sooooo simple and only takes about 5-10mins to whip up.


Here’s how…

First get the kettle on to boil. Then melt 125gm of grassfed butter in the microwave. Next in a heat proof bowl that will snugly fit over the top of a saucepan place 4 organic egg yolks and 1 tablespoon of white vinegar.

Whisk the egg yolks and vinegar vigorously until they double in volume and thicken slightly.

Pour some boiling water into a saucepan over a low heat (you only want a very gentle simmer) and place the bowl on top. Be sure the water doesn’t come into direct contact with the bowl.

Keep whisking now and slowly drizzle in the melted butter. Be sure not to stop or let the egg mix get too hot… You don’t want scrambled eggs.

Continue whisking until all the butter is incorporated and the sauce has come together and thickened up. Add a touch of salt and cayenne pepper.

Voilà, Hollandaise Sauce! Remove from heat and set aside somewhere warm until ready to plate up.

My assembly goes like this… Meatloaf Slice, Bacon, Avocado, Poached Egg, Hollandaise.


Try this recipe once and you’ll be hooked! Telaine from Sweet Nothings LCHF can’t get enough of it!

Like a Bat Out of Hell!

Sorry wrong meatloaf! 🙂

Last night for dinner I made my Meatloaf Pepperoni Mini Pizzas and they were a hit. I thought I’d better not keep these little gems to myself.

I started by slowly caramelising two brown onions in butter, olive oil and garlic. Then set that aside to cool.

Next I grated one large zucchini and lined a loaf tin with slices of prosciutto.

In a large bowl I combined half the onion mix, zucchini, 3/4 cup of almond meal, 500gm beef mince, 500gm pork mince, two eggs, mixed herbs, black pepper, smoked paprika, onion & garlic powder. You’ve got to use your hands for this btw 🙂 That’s what makes it fun!


Place mixed mince mix into the loaf tin and fold prosciutto over the top.

Bake in 180°C oven for 1.5hrs. Half way through cooking you may need to carefully drain off excess liquid to ensure a nice browned loaf. I added this liquid to sauce mix.

For the sauce I took the remaining onion, one can of unsweetened chopped tomatoes, a splash of balsamic vinegar and black pepper. Simmered gently and reduced. I then added the pan juices and blitzed with a stick blender.

Once the meatloaf has cooked I set it aside to cool. This could easily be done the day before.

Once everyone was ready for dinner I sliced the meatloaf into 3/4inch slices. Topped with a spoon of sauce, some mozzarella cheese, two slices of pepperoni and more cheese. I then baked these little beauties for 12mins in a 200°C oven until golden and YUM!


Top with a lil more sauce and serve! Simple, delicious and very satisfying!

Forgive Me Father for I Have Sinned!

Monday afternoon I met my partner at the shops for a quick afternoon tea and after doing so well all year I decided to splurge with a slice of Lime Swirl Cheesecake and an Irish Nut Creme Coffee.

It wasn’t an accident or a mistake. I enjoyed it and made a purposeful choice for that afternoon.

It was delicious however come the next day I felt lethargic all day and now two days on I am just getting over it. I was of course knocked quickly out of Ketosis and hope to be back in tomorrow or Friday at latest.

It’s amazing how big an impact a little snack can have!

I tried something new last night for dinner from left overs and it was incredibly delicious! Three slices of left over meatloaf, spread with my tomato & onion sauce from the weekend and sprinkled with pizza cheese. I baked year for 15mins in a very hot oven and they came out like the most scrumptious meatloaf pizzas! Highly recommended!!! I’ll be making more meatloaves just to make these a day or two later.

Meatloaf and Mash

Dinner last night was delicious. I made Meatloaf with Creamy Roast Pumpkin / Cauliflower Mash and Steamed Broccoli Florets.

I began by browning 100g diced streaky bacon in loads of grass fed butter. Next I added one finely chopped large brown onion and sautéed until translucent. One large grated carrot went in next along with 1 tablespoon of whole grain mustard, mixed herbs, and a good screw of black pepper.

Once all that had cooked down nice I set it aside to cool while I prepared my pumpkin.

One quarter of organic kent pumpkin peeled, chopped & sprinkled with salt, pepper & smoked paprika and drizzled with extra virgin olive oil.

I placed it on a lined tray and into a 200°C oven to roast.

I then took my cooled ingredients for the meat loaf and combined them with 1 egg, 1kg organic beef mince and 1/2 cup of almond meal. Once combined this went into a loaf tin and in the oven with the pumpkin.

When the meat loaf was nearly finished I removed the pumpkin from the oven, boiled a full head of cauliflower until tender, drained and then mashed the two together with my stick blender and loads more butter.

The mash was so super creamy no sauce was required. Yummy!!!