Est. 2011

Recipes, Spring

August 25, 2015

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Recipe | Egg Cups with Tomato, Spring Onions, and Feta

 

 

I’m taking over the Whole Foods Market Friendship Heights Instagram this week & sharing some of our go-to back-to-school lunches & snacks. I’ve shared our favorite avocado sandwich with Ezekiel bread, a simple pasta salad, and today, I’m sharing the recipe for these delicious eggs cups! Perfect for breakfast or lunch, or the best of both worlds: brunch. They’re so easy to make (more hands-off than omelets or scrambled eggs), and each “cup” has 1 egg + fillings, which is the perfect serving for Zoe. An adult can reheat (or enjoy cool) 2 or 3 for a fully satisfying lunch. Today, we paired ours with some dry toasted Ezekiel tortillas – Zoe LOVES these toasted tortillas and thinks they’re chips (fine by me).
Ingredients
makes six 1-egg servings
 
6 eggs
1 tbsp coconut oil
1 heirloom tomato, chopped
2 spring onions, chopped
Splash of half & half
Herbs de provence sea salt
Cava’s crazy feta (or any other cheese topping)
Directions
Gently sauté onions in coconut oil, then add chopped tomatoes and a bit of the herbs de provence sea salt, and cook for 1-2 minutes. Lightly grease (with butter or coconut oil) muffin tin, then cover bottom of tins with tomato & onion mixture.
In separate bowl, beat together eggs, half & half, and a sprinkle of herbs de provence sea salt. Pour into muffin tin over tomato mixture (it should spread evenly throughout all 6 cups).
Bake at 350 for about 10 minutes, or until set. Remove from oven and dollop with crazy feta. Allow to cool slightly. Enjoy warm, or let cool completely, wrap, refrigerate, and eat for lunch!
  1. Gabriel @ The Dinner Special podcast says:
    August 26, 2015 at 8:07 am

    These are such a great idea! Easier than an omelette or scrambled eggs AND they're portable (and can be eaten with hands)? Perfect!

    Reply

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