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Herbal Egg Muffins

Ingredients

  • 4-5 pcs eggs (depending on size)
  • 1 tbsp gee
  • 1/2 cup water
  • 1/2 cup chopped shitake mushrooms
  • 1/4 cup chopped leek
  • 1 cup finely chopped greens (chard, kale, dandelion, spinach, sorrel...)
  • handful chopped parsley
  • 1 tsp minced fresh oregano
  • 1 tsp minced fresh rosemary
  • 1 tsp minced fresh garlic chives
  • 1 clove minced garlic
  • 1/4 tsp powdered nutmeg
  • 1/2 tsp salt

Instructions

  • Heat a skillet over medium heat. Add water, leek, mushrooms and salt and cook until the water evaporates, and the leeks are soft (about 4 minutes).
  • Turn off the heat.
  • Add the greens, garlic, parsley and aromatic herbs to the cooked leeks and mushrooms. Mix well. The warmth of the leeks and mushrooms will wilt the greens.
  • Combine the eggs and the nutmeg in a bowl. Beat the eggs for 1 minute, until frothy.
  • Preheat the oven to 350ºF. Grease a muffin pan generously with ghee.
  • Divide the greens among the muffin wells and then pour eggs over the top.
  • Garnish with bay leaf, calendula or cherry tomato.
  • Bake for about 20 minutes, or until eggs are set. Remove muffins from the pan and enjoy!