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We just finished up the sixth day of our Whole 30 Challenge
and I’m starting to get a little tired of eggs.
I know they are an easy to use and inexpensive protein
but really, how many ways can we eat these before we have had enough?
This was our view this frosty morning
and all I could think was wouldn’t a bowl of steamy steel-cut oatmeal
with a little cream and brown sugar be perfect?
But I resisted and reached for more eggs.
On the breakfast menu board for today
what you will need
1 tbsp neutral cooling oil (I used grapeseed oil)
1/2 cup chopped onion
1/2 lb mushrooms, finely chopped
1 cup chopped cooked chicken
5 eggs, lightly beaten
1/3 cup coconut milk
1/2 tsp sea salt
1/2 tsp ground pepper
pinch of nutmeg
hot sauce for serving (optional)
putting it all together
Sauté onion lightly in oil for a couple of minutes.
Add minced mushrooms and continue to cook,
‘sweating’ out most of the liquid.
Remove from heat and stir in the chicken.
When cooled, stir in the coconut milk and eggs.
Season with salt, pepper and nutmeg
Scoop mixture into greased muffin cups or tins.
Cook in a conventional oven at 350 ° for about 20 minutes.
If using an Omnia stove top oven
place filled muffin cups on Omnia rack.
Cook covered over medium low heat for 30 minutes.
Enjoy with a little hot sauce on the side.
For a light lunch
yes, more eggs
but these spicy little numbers are one of our favourites.
I eliminated Sriracha from the original recipe (sugar 3rd ingredient)
and doubled up on the wasabi.
Asian Deviled Eggs (recipe here)
with more of my leftover Tahini Dressing and veggies (recipe here)
And for supper
Meatballs with Dijon Greens and Apricots
inspiration thanks to So Lets Hangouot
Cruising on to days 7 & 8…
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