I was looking at ways to up T’s protein intake and I do try to vary it from soy-based products (soy meats or tofu). There’s definitely something to be said about eggs being high in cholesterol and that people are advised not to eat more than 2 egg yolks a week. However, bearing in mind that vegetarians do not eat a lot of foods that are high in cholesterol – generally meats and seafood, we are sorta in the clear – especially since T and I watch out for trans fats and avoid things like vegetable shortening or margarine.
In this recipe, you’ll see that I made 6 baked eggs in muffin cups (the cupcake baking tray), of which there are only 5 egg yolks because I had egg whites leftover from making a delicious Banana Cream Pie the day before. I ended up serving T two eggs with yolks and 1 baked egg that’s all whites for lunch. I saved the remainder in the refrigerator for another time! Convenience is great!
Easy Baked Eggs
Serves 1 to 6. Prep Time: 3 minutes. Cooking time: 15 minutes
Pinch of curry powder
1 tablespoon of diced tomatoes
Pinch of Black Pepper
Pinch of Paprika
Pinch of Garlic Powder
1/2 tablespoon of cooking oil (or cooking spray to grease the pan)
1. Preheat oven to 350degF.
2. Grease each cup. (I used a silicon brush and some Canola oil.)
3. Break eggs into muffin pan cups (use as many or as little as you want).
4. In each little cup, vary your toppings for flavour.
4. Pop the pan into the oven for 15 minutes.
5. Remove from oven and pop each egg out once they’ve cooled.
Easy peasy! Just remember that you shouldn’t have too many yolks a week if you’re watching your cholesterol intake but you should still have them because the nutritional value of eggs largely lie in the yolks!