These egg cups were inspired by Jennifer’s upcoming nuptials. Because ever since she and my brother announced their upcoming wedding, the women in the family and invited close friends have been “watching their weight”. Including me. Normally I don’t pay much thought to the extra padding one accumulates around the middle (from consuming too many possets) but there is something about a summer wedding that motivates one to look their best, which sigh, sadly in this day and age, means slimmer.
And it was to the egg cup I turned. High protein, low carb, its reputation as the perfect diet and convenience food is well known. I found oodles of recipes online. Described as a “natural choice for a healthy, active lifestyle”, “guilt-free, fast, and easy” and ready “to eat on the go”, they are clearly a fuelling favourite for busy women everywhere. And packing them with spinach and chopped vegetables, makes them doubly good for you.
But in the end it wasn’t cutting carbs that convinced me to explore the glories of the breakfast (in my case more brunchy) egg cup, it was the many mouth-watering recipe images I discovered on Pinterest. And now I’m sorry to say that it took me so long to give them a try! The rich eggy flavour, the savoury feta cheese, the flavours of fresh herbs – all combined in a perfect storm. And eaten warm from the oven, these cups are no mere convenience but a comfort food extraordinaire.
And yes, they are super healthy. Especially this version which is filled with the wild super-greens of the season like dandelion and wild mustard, not to mention tasty healing herbs like lovage or the antioxidant and flavonoid packed calendula petals. But it is lovage’s distinctly celery like taste which gives this egg cup its wonderful flavour.
I chose lovage for no particular reason other than it was just so abundant and vibrant. In our community herb garden one plant is well over 6 feet already! Lovage is a member of the parsley family, and its aromatic flavour has been described as celery, anise and curry like, which has long made it a favourite herb for soups, stews and stock.
And not only did it work to season this egg cup beautifully, I’ve discovered since that it can help aid weight loss. Well, according to the internet anyway. Billed as a cleansing herb that helps expel toxins from your body, research suggests it works as a diuretic that encourages water loss without losing electrolytes in the process.
Dandelion too is a renowned diuretic, used by herbalists to detoxify the liver and support kidney function. Its bitter qualities, like the pungent qualities of mustard, also stimulate and support digestion. And the better your food is digested, the more nutrients you’ll absorb from your food. Plus studies have shown that better digestion leads to better metabolism – which helps us burn fat more efficiently!
But in the end, I love these egg cups not because they are so healthy, but because they are just so warming, yummy and pretty. Recently I served them up to my visiting mother and sister and law for breakfast – and they absolutely loved them. So much so we ended up eating the whole dozen. Some diet. Who cares? Sometimes there are more important things in life that watching your waistline!
Dandelion & Calendula Breakfast Egg Cups (With Feta & Lovage)
(serves 6)
Ingredients
- 6 eggs
- Splash of cream
- Salt and pepper, to taste
- 1/3 cup crumbled feta cheese
- 2 tablespoons minced dandelion leaves
- 2 tablespoons minced wild mustard greens
- 3 tablespoons minced fresh lovage leaves
- 3 tablespoons of calendula petals
- 1/4 of large onion or half of small onion
- 1 garlic clove
- tablespoon of olive oil
Directions
- Preheat oven to 350°.
- Grease cups of a muffin tin.
- In a medium-sized mixing bowl, whisk together the eggs, cream, salt, and pepper until smooth.
- Lightly saute your greens with olive oil, garlic and onion, add in the feta, give a stir.
- Remove from stove and fill your muffin cup with the mixture (about 3/4 full).
- Bake in preheated oven for 20 minutes, or until the cups are solid and slightly brown on top.
- Let cool 10 minutes, and then remove from muffin tin. Eat warm if you can!
