Egg Cups With Tomato, Spring Onions And Feta
- 6 eggs
- 1 tablespoon coconut oil
- 1 heirloom tomato chopped
- 2 spring onions chopped
- half and half Splash of
- sea salt Herbs de provence
- feta cheese or any other cheese topping
- Gently saute onions in coconut oil, then add chopped tomatoes and a bit of the herbs de provence sea salt, and cook for 1-2 minutes. Lightly grease (with butter or coconut oil) muffin tin, then cover bottom of tins with tomato & onion mixture.
- In separate bowl, beat together eggs, half & half, and a sprinkle of herbs de provence sea salt. Pour into muffin tin over tomato mixture (it should spread evenly throughout all 6 cups).
- Bake at 350 for about 10 minutes, or until set. Remove from oven and dollop with crazy feta. Allow to cool slightly. Enjoy warm, or let cool completely, wrap, refrigerate, and eat for lunch!
eggs, coconut oil, tomato, onions, of, salt herbs, feta cheese
Taken from www.yummly.com/recipe/Egg-Cups-With-Tomato_-Spring-Onions-And-Feta-1358860 (may not work)