Basil Egg Muffins

After my disaster Tesco delivery with broken eggs, I decided to salvage as many of the cracked eggs as possible. I ended up saving 6 out of 15 and only lost one egg :). The question now was what to make? I came back from swimming at 9:30 and needed something quick. I have the Ultimate Candida Diet recipe book and there was a recipe for egg muffins there. I obviously put my own spin on things.

Ingredients

• 6 eggs

• Handful of broccoli

• 2 spring onions

• 1/2 red pepper

• Pure dairy-free sunflower butter

• Herbemare, to taste

• Mixed herbs, to taste

• Himalayan salt, to taste

• Black pepper, to taste

• Handful of basil, chopped

• 1/2 tsp garlic

• 1/2 tsp ginger

• 1/4 tsp cayenne pepper

Instructions

Preheat oven to 170 C. Chop up all the vegetables and season with basil herbs, herbemare, salt and pepper or any seasoning of your choice. Whisk the eggs with the garlic, ginger, cayenne pepper and some more herbemare. Grease 6 or 7 muffin cases with the butter and place in the muffin tin. Fill the cases with the broccoli mixture and then fill each with the egg mixture. Bake in the centre of the oven for 25 minutes. Let cool and serve.

I used paper muffin cases. This was not smart as the egg sticks to them. Next time I’ll use tin foil or stop trying to avoid washing up and use the muffin tin as is.