Paleo Egg Cups are the ideal breakfast to begin off your day. Heaps of protein, with crisp asparagus, makes this sans gluten, grain free, nut free, paleo and whole30 cordial.
Eggs could possibly be one of those marvel fixings. You know, the thoughtful that can without much of a stretch transform into breakfast, early lunch at that point slide onto lunch and crawl into supper. My significant other endeavors to put his foot down and state eggs can not be supper.
Blah, who does he think he is? I am the cook in this house and some of the time the cook needs eggs for supper. A huge plate of mixed greens and 2 or 3 of these heavenly egg containers, that is surely a supper not to turn your nose up at. Am I right?
While my little chicken run has contracted, we lost a couple of chickens this season. Two to maturity, or so I expect, they were 7 years of age and they go in the night. One was gotten by a racoon and vanished. Despite everything I have 13 hens and we are gathering eggs day by day, so I have a plenitude of crisp unfenced eggs close within reach and I am continually searching for simple and sharp approaches to go through them to appreciate.
Also try our recipe : GARLIC ROASTED CHEESY SHEET PAN ASPARAGUS #healthy #recipe
- Coconut oil or ghee for the pan
- 12 eggs
- 12 strips uncured organic bacon, cooked
- 8 asparagus spears, cut into large pieces
- Sea Salt and black pepper
Instructions :
- Preheat the oven to 400°F. Grease 12 cups of a regular muffin pan
- Lay a strip of bacon in each muffin cup, pushing down. It will over hang out side.
- Crack an egg in every cup.
- Distribute the asparagus evenly throughout each cup.
- Season with salt and pepper and bake in the middle of the oven for 12-15 minutes for soft eggs, 15-17 for hard eggs.
- Serve the eggs warm.
- Refrigerate extras and rewarm
Source : bit.ly/2ITYqhi
Read more our recipe : Cauliflower Mock 'Potato' Salad #salad #healthy
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