Before and After 👉🏼 Mushroom egg cups. Loaded with nutrition and easy to make. Are you in? 🧐
Love the recipe from my talented friend @livevitae.
• 2 big portobello mushrroms
• 2 medium pastured eggs
• 100 grams cherry tomatoes
• 1 leek sliced
• 2 slices of pasture raised / free range streaky or back bacon
• 1 tsp ghee
1. Preheat oven to 400 F.
2. Saute the leeks and bacon with the ghee. Add rosemary for extra points & flavor. Cook for approx 3 minutes. Remove from heat.
2. In a heat proof pan or oven tray.
Place the mushrooms on grease proof paper cup side down as shown. Add the tomatoes.
3. Using a small spoon. Scoop out some of the inside of the mushroom and save for later or add to your compost.
4. Add the leek and bacon mix to the exterior of the hole created.
5. Next, crack an egg in the middle of the hole.
6. Place the pan or tray in the oven and cook for approx 12-15 minutes until just set.
7. Slice up a spring onion, scatter over some parsley, chilli flakes and Nigella seeds. Voila.
Protein 18 Carbs 24 Fat 18
Lycopene is enhanced by roasting tomatoes.
Eggs are mother natures multivitamin, eat the yolks.
Leeks are great prebiotic fiber for our microbiota to produce short chain fatty acids – butyrate for free caloric energy production and various cognitive and anti inflammatory functions.
Mushrooms for a reasonable source of vitamin D.
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