I love eggs and eat a lot of them so I am always looking for ways to give them a little oomph. I will admit I had something similar to this at whole foods and decided to recreate it at home for a fraction of the cost. This recipe is simple, requires little prep time but is quite sophisticated.
6 eggs (choose antibiotic free and cage free) or a carton of egg whites
6 Slices Canadian Bacon
Black pepper to taste
Parsley for Garnish (Optional)
1 TBSP Coconut Oil.
Preheat Oven to 350 F.
1.Dip Barbecue brush in melted coconut oil and grease muffin tins.
Place 1 slice Canadian bacon at bottom of each muffin holder in tin. (It won’t fit perfectly)
Crack an egg (or pour eggwhite) on top of bacon
Place in preheated oven for 20 minutes. (Longer for harder Eggs).
Remove from Oven. Egg muffins should easily pop out of tin with the help of a knife.
Add blackpepper to taste.
Garnish with parsley and serve warm.