Decadent and Creamy Bone Marrow Scrambled Eggs (Paleo/Keto Recipe)

April 28, 2017

Adding roasted bone marrow to scrambled eggs isn’t something you’d normally think to add. But bone marrow, even just a little, has wonderful health benefits and lends a luxurious creaminess to scrambled eggs. Bone marrow is one of the few natural sources of vitamin K, an essential nutrient that helps build bones, fight cancer, prevent heart disease, among many other benefits. There is also growing evidence that vitamin K has anti-inflammatory abilities and can help protect your brain against diseases such as Alzheimer’s and Parkinson’s. It’s also great for your teeth and gums!

This deliciously decadent ketogenic egg recipe (it's also paleo-friendly) is adapted from The 30 Day Ketogenic Cleanse by Maria Emmerich. It can be difficult to find grass-fed marrow bones (and they are expensive!), so don't worry if you can't find them. Just buy the best-quality bones you can find. Your local butcher can help you. Roast more bones than you need, as I did, and freeze the extra marrow. It's to have on hand to make more egg dishes and to add to stews and chilies.

Keto Bone marrow scrambled eggs

Bone Marrow Scrambled Eggs
Adapted from The 30 Day Ketogenic Cleanse, page 154

Serves 2

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 of choice (whole or chopped leaves, depending on size) for garnish (optional)

Preheat oven to 450 F.

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!).

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.

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.

Garnish with herbs and a drizzle of white truffle oil, as we did, and serve immediately.

If there is extra marrow, store in the refrigerator for up to 3 days.

Nutritional info per serving
398 calories
35g fat (80%)
18g protein (18%)
2g carbs (2%)
.4g fiber

Roasted bone marrow