CODDLED EGGS

This is one of my all time favorite breakfast/brunch recipes ever!

Ingredients

1 tablespoon unsalted butter

2 large mushrooms, sliced

2 large eggs  

2 tablespoons cream
pinch garlic powder

pinch fresh ground black pepper

freshly minced chives
 

Preparation

1. Saute the mushroom slices in butter until browned in a fry pan. 
2. Place the mushrooms in a one-cup sized ramekin. 
3. Crack two eggs in the ramekin and add two tablespoons cream.
4. Season with a pinch of garlic powder, black pepper and chives. 
5. Bake at 375F until the eggs stop jiggling when shaken, about 12 minutes.

Yield: 1 serving (185 g)

NUTRITION PROFILE: low sodium, high cholesterol, high fat

Source: recipe adapted from Sweet Paul Magazine.