Egg Bites
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 176
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 4
- Dietary Fiber
- 3
- Sugar
- 0
- Protein
- 9
- Cholesterol
- 248
- Sodium
- 258
- Total: 30 min
- Active: 20 min
Ingredients
8 large eggs
Avocado Topping:
1 ripe avocado
1/2 teaspoon curry powder
1/2 teaspoon lemon juice, from 1/4 a lemon
1/4 teaspoon kosher salt
Olive Topping:
1/2 cup mixed pitted olives
2 tablespoons chopped fresh basil
2 teaspoons olive oil
1/2 teaspoon grated orange zest, from 1/2 an orange
Directions
- Place the eggs in a small saucepan and cover with water. Place over medium-high heat and bring to a boil. Turn off the heat and cover the pan. Allow the eggs to sit, covered, for 10 minutes. Drain the eggs and shock them in an ice bath.
- Meanwhile for the avocado topping: In a medium bowl, mash the avocado, curry powder, lemon juice and salt with the back of the fork until smooth. Set aside.
- For the olive topping: Place the olives, basil, olive oil and orange zest in the top of a food processor. Pulse together until finely chopped.
- When the eggs are fully cold, carefully peel and halve the eggs. Serve the eggs with the 2 toppings on the side.