This Amazing Egg Muffin
Ingredients
- Keto Muffin: 1 tbsp ghee (butter or other healthy fat)
- 2 tsp coconut flour (sifted recommended)
- 1 egg
- 1/2 tsp. baking powder (this is not Paleo due to corn starch - so you can probably sub in 1/8 tsp baking soda)
- dash of Himalayan Salt (or other quality salt)
Preparation
Whisk in a microwave safe mug and microwave for 90 seconds. slice in half and toast
Egg: Heat pan on medium low
Add small amount of healthy fat
Grease inside rim of stainless steel biscuit cutter that is same size as “Keto Muffin”
Place stainless steel biscuit cutter on heated pan
Wait about 30 sec for it to heat up, meanwhile
Crack egg into measuring cup (or small container with spout)
Pour egg into stainless steel biscuit cutter (I secured mine down with an oven mitt to keep egg from seeping under)
Cook until desired doneness (I attempted runny yolk but it was about 1/2 runny) (Note: while cooking egg - also cook the tomatoes on the same pan - see below)
Remove from pan and loosen from biscuit cutter carefully (I used a knife around inside rim)
Place egg on muffin with a generous slathering of Primal Kitchen Mayo
Southwestern Cherry tomatoes
Slice a small handful of colorful cherry tomatoes
Note: I also added chopped beet greens)
Add to pan that is cooking egg, sprinkle with Balanced Bites Taco & Fajita blend
Add a tablespoon of prepared salsa (I like spicy!)
Sauté while egg is cooking
After egg is done and on muffin, spoon cooked tomatoes on top
If you can tolerate cheese, I would add some cheese and quickly broil to melt/brown
Ingredient sources: @primalkitchenfoods (Mayo) @vitalfarms (eggs) @bobsredmill (coconut flour) @rubinetteproduce (veggies) @balancedbites (spices)