Paleo Bone Marrow Scrambled Eggs
By: Sheri Wetherell
Published: Wednesday, May 10, 2017 - 2:11pm

Ingredients




2 2-inch (or 1 4-inch) cross-cut beef or veal marrow bones (preferably grass-fed), split lengthwise
1 teaspoon fine sea salt, divided
1/2 teaspoon fresh ground black pepper, divided
5 large eggs
1 teaspoon fresh herbs, such as thyme, for garnish (optional)
Truffle oil for garnish (optional, but really good!)

Preparation

1 Preheat oven to 450 F. 2 Rinse the bones in cold water then pat dry with clean paper towels. Generously season them  with salt and pepper and place them cut side up in a foil lined roasting pan (for easy cleanup!). 3 Roast for 20 minutes or until the marrow in the center begins to puff up and bubbling nicely. Remove from oven and add some of the roasting liquid to a small skillet. 4 Heat a skillet over medium heat. Scoop the marrow out of the bone into a bowl, then add the eggs. Season with salt and pepper and whisk until well combined. Pour the egg mixture into the skillet and slowly scramble until they are set. 5 Garnish with herbs and a drizzle of white truffle oil, as we did, and serve immediately. 6 If there is extra marrow, store in the refrigerator for up to 3 days.

About

Aadapted from The 30 Day Ketogenic Cleanse by Maria Emmerich.