Hi Ann. I'm not sure if this is helpful, but I make scrambled eggs/ham in the microwave so I don't "lose" anything I add to it and clean-up is easier for me. As they cool, I add my up to 2.5 oz clarified butter (or regular butter) and my 1 Tbs CO. The scrambled eggs gives the opportunity for more surface area that the butter/CO can cling to. This also works now that I've added veggies like broccoli/cauliflower and spinach. When I do chicken, since I don't like the skin, I make a cheese sauce to pour over it: Up to 2 oz clarified butter or 1 Tbs CO and 2-4 Tbs ricotta, 2 tsp parmesan/asiago/romano, salt/pepper. Sometimes (usually when I have fish for dinner), I will mix CO with ricotta and sweeten with a few drops of monk fruit/erythritol liquid sweetener, smidge of vanilla extract and few shakes of cinnamon and just eat it like a dessert.