It’s sunday morning and you are really in the mood for something special. After all, Sunday is the day to rest, relax and rejuvenate. Give that overpriced, crowded, not so healthy brunch spot a rest and try this simple, fancy and delish recipe instead. Extra bonus since it’s made in your own kitchen you have control over what ingredients you use, and if you choose right this meal can be healthy too! Make sure to have a guest or two around, this is definitely impressive grub that will get compliments galore!
Baked Eggs (aka egg muffins) with mushrooms:
Add 1 chopped WHITE ONION to a pan with a teaspoon of EXTRA VIRGIN OLIVE OIL. Toss on low heat for 20 minutes to brown the onion.
Add one small package of sliced MUSHROOMS (you pick the variety) and SALT and PEPPER to taste. Saute for five minutes on low to medium heat.
Use a low-fat OLIVE OIL SPRAY to coat a 8 cup muffin pan.
Spoon the onion & mushroom mixture into the bottom of each muffin cup.
Crack 8 BROWN ORGANIC EGGS into a mixing bowl.
Whisk eggs together with salt and pepper.
Pour egg mixture into each muffin cup covering onions and mushrooms. The egg mixture should hit just below the top of the muffin cup. Bake in a preheated oven at 375 for fifteen minutes or until "muffins" look like picture below.
Baked egg should come out light and fluffy. Add pieces of fresh BASIL to each "muffin".
Use spatula to carefully lift creation out of muffin pan and plate.
To serve sprinkle with low-fat grated PARMESAN CHEESE and a small organic side salad tossed with LEMON JUICE and olive oil.
A couple of variations can be made. You can add different vegetables like asparagus or zucchini, just saute them into the onions in step 2. If you like over easy eggs you can crack a whole egg into the muffin pan instead of the egg mixture and bake for twelve minutes. For healthier fare, try using egg whites. Any way you choose, they are sure to be a crowd pleaser!