Description
These little egg cups are quick, simple, and I find them kind of addictive straight out of the oven. I like them warm with a bit of crunch from the lettuce on the side.
Ingredients
Units
Scale
- 30g Egg 1 small
- 1 pinch of Ground Black Pepper
- 4 g Olive Oil 1 tsp
- 1 pinch of Salt
- 15 g Pork Sausage, raw
- 60 g Lettuce 3/4 cup, chopped
Instructions
- Preheat your oven to 400⁰F (200⁰C). Line a muffin pan with cupcake liners or lightly grease the wells if you don’t have liners; they tend to stick otherwise.
- Drizzle 1 tsp olive oil (4 g) into the liner or muffin well and swirl it around so nothing sticks later.
- In a small bowl, whisk 1 small egg (30 g) with 1 pinch salt and 1 pinch ground black pepper until combined.
- Add 15 g pork sausage (crumbled, not in big chunks) evenly into the liner, then pour the whisked egg over it.
- Bake for about 12 to 15 minutes, until the egg is set in the centre and the sausage is fully cooked; it should feel firm to the touch.
- Let it cool for a minute or two before removing; they’re delicate right out of the oven.
- Serve with 3/4 cup chopped lettuce (60 g) on the side or tucked underneath for a bit of crunch. Add an extra pinch of salt if you like.
Equipment
Buy Now → Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 159
- Sugar: 0.9 g
- Sodium: 323.6 mg
- Fat: 13.2 g
- Saturated Fat: 3.6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1.5 g
- Protein: 7.8 g
- Cholesterol: 152.8 mg
