Easy Egg Cup Recipe for the busy family!
Hi folks, 

Been a while since I posted. Our family has been busy and doing life. Hope you all had a wonderful holiday season. While at my mother in-laws house over Christmas she showed me how she makes these wonderful egg cups. They store really well for up to a week in an airtight container in the refrigerator and provide a nutritious start to the day.  We adopted it and added our EO’s to make it really robust in herbaceous flavor.

Here's how:

    ◦    First you'll need to oven roast some cauliflower and broccoli. 

Chop the crowns and stalks to bite sized pieces and toss in olive oil before placing them on parchment paper and then convection bake them at 400 degrees. 
Olive Oil drizzled on cauliflowr

Bite sized Broccoli crowns


Oven roasted cauliflower

    ◦    Next sautée some mushrooms, onions and crushed garlic in olive oil


Sauteed Mushroom, onion and garlic


    ◦   Infuse 2 dozen eggs with the following essential oils 

I used 1 drop each:
Thyme
Basil
Marjoram
Oregano
 Recommended Vitality oils

Whip those eggs and maybe you'll have leftovers for scrambled like I did! :-)

    ◦    Oil the cups. Then place the mushrooms and onions on the bottom and layer in the roasted broccoli & cauliflower.

Layering in veggies to cups

    ◦    Lastly fill the cups 3/4 with the EO infused eggs and gently stir each cup.

adding egg before baking

    ◦    Bake at 375° for 24 minutes and check with a toothpick when done


Checking final product with toothpick
Add some salt and your favorite pepper sauce!

Finished product served

These keep really well in a sealed container in the refrigerator for up to a week and are easy to reheat and the kids say they are great cold too.


Enjoy

~ Noah Huth





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