This morning I am baking a few loaves of bread for preorders and the loaves are all rising on top of my stove. I wanted to make an omelet but cannot, there is no space on the stovetop! I remembered making some egg cups recently in the oven and thought, “Yes, breakfast!”
Not just any egg cups though…a superfood egg cup breakfast. What’s a superfood breakfast you ask? Well it is kind of like the ole everything-but-the-kitchen-sink casserole with very nutritious ingredients!
My choice of superfoods –
Fresh Chickweed – Stellaria meia – I get excited every single time I see it growing in abundance. This is your go to green for a yumminess addition to any salad, casserole, sandwich, you name it. The taste is a mixture of fresh spinach and fresh snap peas, at least in my opinion. 🙂 Chickweed Key constituents – Vitamin C, calcium, potassium, phosphorus, iron, zinc, coumarins, saponins. More info including recipes Chickweed and Other Good Weeds Growing.
Kale – well because it is kale…vitamin A, C, K, iron, antioxidants, high in fiber, low in calories and low in fat. Add it generously.
Nutritional Yeast – an inactive yeast made from sugarcane and beet molasses. High in B vitamins. This yeast is nutty, reminiscent of parmesan cheese and a fabulous substitute for cheesy flavor in dishes. “A perfect addition to any meal — providing nutrition while saving calories — nutritional yeast is one source of complete protein and vitamins, in particular B-complex vitamins. It contains folates, thiamine, riboflavin, niacin, selenium and zinc, making it a great superfood! It’s low in sodium and fat, gluten-free, and doesn’t contain any added sugars or preservatives.” From Dr. AXE.
Wood Ear Mushrooms (Auricularia auricula) – It’s description is exactly as it’s name! Yep it looks like a creepy, brown, jelly-like ear on a log that is rubbery to the touch. Most people are like, eeewwww you eat those? Well if you ever had Chinese Hot and Sour Soup, you too have eaten those. 😀 Hot & Sour soup is a wonderful remedy for colds, sore throats, congestion. Wood ears have been used in the past for sore throats, for the immune system and as a blood tonic. Most wild edible mushrooms are medicinal. This mushroom is best dried, then reconstituted and sliced or chopped, sauteed or added to soups. I had some leftover from making hot and sour soup so I figured I would add it to these egg cups. Gotta use up leftovers!! By the way when you reconstitute they, they magically grow to enormous proportions so note to self.
Turmeric – always gets added to my eggs. Eat your medicine! The amazing natural anti-inflammatory can be eaten daily fresh or dried. For folks with serious arthritis a stronger capsule or tincture of the compound in turmeric, curcurmin may be needed.
Stinging Nettles – just use like parsley, no one will know and you just added a boost of vitamins, iron, protein, magnesium, selenium, chlorophyll, calcium and more! Benefits and spanakopita recipe HERE
Parsley, garlic, onions, black and red pepper too!!!
Recipe for Superfood Egg Cups
- 6 farm fresh eggs plus splash of half and half
- 1 Tablespoon Nutritional Yeast
- 1/4-1/2 tsp. turmeric
- pinch of sea salt and black pepper
- pinch of red pepper flakes or more if you like it spicy
- 1 Tablespoon Stinging Nettles dried or 2 if fresh
- 1 teaspoon dried parsley
- 1-2 garlic cloves chopped
- 2-3 Tablespoons chopped onion
- wood ear or other mushrooms chopped, I didn’t measure, maybe 2 tablespoons
- handful fresh kale and chickweed chopped
- Pecorino romano cheese to taste or any favorite cheese
First, heavily grease your muffin tin or use liners – I cannot stress this enough, mine stuck even with all that butter. Preheat oven to 350o.
Whisk eggs and half and half real good. Add dried spices and whisk again.
Divide fresh veggie mix amongst the muffin tins – probably 10
Pour the egg mixture over the veggies about 2/3 full. Sprinkle with desired cheese.
Bake 18-20 minutes. They will be very puffy when they come out of the oven but then will fall flat. Let cool just a few moments and carefully using an flat narrow spatula, remove to a plate or cooling rack. Eat right away or refrigerate for up to 2 days. Can be frozen for 1 month!
Another yummy recipe using flowers and weeds,
Enjoy your day folks!