Herbed Egg Muffins
Ingredients are as follows, but can be adjusted.
Ingredients
- 1 leek, white and light green parts only, finely chopped
- 1 1/2 cups chopped shiitake mushrooms (115 grams)
- 1/4 cup water (60 ml)
- 1 clove garlic, minced
- 1/2 tsp salt (3 g)
- 2 cups greens, finely chopped (chard, kale, dandelion, spinach, sorrel, or lamb’s quarter) (60 g)
- 1/2 cup chopped parsley (15 g)
- 1 tbsp minced fresh marjoram (3 g)
- 1 tbsp minced fresh rosemary (3 g)
- 1 tbsp minced fresh garlic chives (3 g)
- 1 tbsp minced fresh basil (3 g)
- 8 eggs
- 1/2 tsp powdered nutmeg (1 g)
- 4 tbsp ghee (60 ml)
- Mint Sauce, for garnish
Instructions
- Heat a skillet over medium heat.
- Add the leek, mushrooms, and water and cook until the water has evaporated and the leeks are soft (about 4 minutes).
- Add the garlic and salt and remove from the heat.
- Add the greens, parsley, and the aromatic herbs to the cooked leeks and mushrooms. Mix well.
- The warmth of the leeks and mushrooms will wilt the greens. Set aside.
- Combine the eggs and the nutmeg in a bowl.
- Beat the eggs for 1 minute, until frothy.
- Preheat the oven to 350F (177C).
- Grease a muffin pan generously with ghee.
- Divide the greens among the muffin wells and then pour the eggs over the top.
- Bake for about 20 minutes or until the eggs are set.
- Remove the muffins from the pan and serve with Mint Sauce.
- You can also try a different sauce or one of the pestos from The Herbal Kitchen, Chapter 11.