Low-Carb Corned-Beef Egg Cups
Rikke SvartangenLow-Carb Corned-Beef Egg Cups
Low-Carb Food Co
6
10 minutes
20 minutes
194
British
Breakfast
Slices of our Low-Carb Seeded Bloomer are brushed with melted butter and pressed into a muffin tin to form cups, then filled with shallot, corned beef, baby spinach and a whole egg before baking. The bread does the structural work here, and because it carries under 2g of carbohydrate per 100g and is high in fibre, the cups stay low in carbs without any special technique. Press the bread in firmly and let the butter reach the edges, or the cups will unfold as they bake. Six cups at 0.8g carbs, 14g fat and 15g protein each. They reheat in the oven and make a good use for St Patrick's Day leftovers.
Ingredients
2 tbsp unsalted butter (melted)
6 slices Low-Carb Bread
1 small shallot (sliced)
50g Corned Beef (chopped)
50g Baby Spinach
6 Large Eggs
Salt & pepper (to taste)
Directions
Preheat oven to 190°C. Brush 6 muffin cups with melted butter. With a rolling pin, slightly flatten the slices of bread (trimming of the crust if necessary). Press into the muffin cups and brush with more butter.
Melt 1 tbsp butter in a pan over medium heat. Add the shallot and cook until softened (2 - 3 minutes). Remove from the heat and stir in the corned beef and baby spinach.
Divide the filling evenly among the muffin cups. Crack 1 egg into each and season with salt and pepper. Bake until the egg whites are almost set (15 - 20 minutes). Let stand for 5 minutes before serving.
