Have your guests ever appeared at your door unexpectedly? And you had no appetisers or anything prepared? One day it could happen just like that and then you better be ready. A great solution is making these broccoli egg cups. They are easy to prepare, quick to serve and they taste delicious.
You will need a muffin tray for this recipe. Why? Using a muffin tray you will get cute broccoli egg cups, which don’t need any cutting. They will look like cupcakes but will taste totally different. Of course, you can use a big pan as well and cut the “mega” egg cup before serving.
Besides a muffin tray, you will need 6 whole eggs and 3 egg whites. Ok, but what to do with the remaining egg yolks? One thing is sure: do NOT throw them away!
There are many ways how to use egg yolks. For example, you can make a creamy aioli dip or a delicious mayo. Another great way is to incorporate them into soups. On the other hand, if you are more of a sweet tooth, you can make a sweet zabaione (a thick, sweet Italian cream). Yummy!
When it comes to the filling of the broccoli egg cups, you can easily swap the broccoli with another vegetable that you have at home and swap the ham with chicken or anything else. You can also skip the meat. Why not make a variety of egg cups and satisfy the taste of all your guests? Be fierce and experiment!
Ingredients for around 12-15 broccoli egg cups:
- 150-200 g cooked ham (check the one with the least sugar as possible; cubed)
- ¼ broccoli (chopped into small florets)
- 1 red onion (chopped)
- coconut oil or Ghee (for greasing)
- 6 eggs
- 3 egg whites
- salt, pepper
- 2 Tbsp chives (chopped)
- 2 Tbsp coconut milk (creamy)
Start with preheating the oven to 190º C.
Then, cut the ham into smaller cubes, broccoli into small florets and chop the onion. Next, grease the cups of the muffin form with some melted coconut oil or Ghee and place in each cup some onion, a couple of florets and a couple of ham cubes.
Furthermore, in a larger bowl beat the eggs and the egg whites until fluffy and well combined. Then add the chopped chives, coconut milk, salt and pepper. Stir and pour into the muffin cups. I filled them up to 2/3. They will rise a little anyway.
Finally, put the muffin tray in the oven and bake for 20-25 minutes or until risen, fluffy and set.
Serve the broccoli egg cups warm or cold. You may serve them either with a delicious dip or plain. And I can guarantee you, your unexpected guests will never know you were unprepared. Only you and I will know that. He he he.
Enjoy!
Your opinion matters:
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
