EGG CUPS

Originally from my daily healing e-book, this recipe is a fun way to enjoy a baked egg.

It is great for breakfast with gluten-free toast soldiers for dunking or for a healthier breakfast option serve with 50g of wilted spinach. Equally, it can be enjoyed as part of a nutritious lunch with a low FODMAP salad.

Children will love these as they can help you make them and will enjoy eating them!

There is a vegetarian version using half a pepper and a meat version using rashers of bacon.

Course Breakfast 

Cuisine Dairy free,

Egg free,

Gluten free,

Low FODMAP 

Prep Time 5 minutes 

Cook Time 15 minutes 

Total Time 20 minutes 

Calories 212 kcal

Ingredients

  • 2 eggs per person
  • 1 handful fresh parsley roughly chopped
  • choose one from below per egg
  • 1 slice bacon
  • 1/2 pepper deseeded, horizontally cut – no more than 50g*
  • 1 beef tomato top cut off, deseeded, and insides scooped out

Instructions

Bacon Version

  1. Preheat oven to 180°C fan assisted.
  2. If using bacon, line a muffin tray with bacon slices (1 slice per egg), you may need to cut the bacon rasher in half so you create a neat basket/cup.
  3. Then crack an egg into the bacon cup and sprinkle with fresh parsley, salt and pepper.
  4. Bake for 15-20 minutes until the egg has turned white and the yolk is still runny.

Pepper/Tomato Version

  1. Preheat oven to 180°C fan assisted.
  2. Crack one egg into the prepared pepper half or tomato. You may need to take a small slice off the bottom of the pepper/tomato to make it sit flat. Sprinkle with fresh parsley, salt and pepper.
  3. Bake in the oven for 15-20 minutes or until the egg has turned white and the yolk is still runny.

Recipe Notes

Low in sodium, sugar and high in vitamins and minerals. Natural fats and cholesterol from the egg but no fat added.

If you like this recipe and other recipes from my daily healing e-book, please consider buying the pdf here: Daily Healing Happy Tummy Series.