Egg Rounds

These little egg rounds have become a necessity in my home. Their super simple to make and you can do so much with them. My 5 year old likes his eggs plain so I just make his with an egg and some salt and for the rest I add fresh herbs such as chopped cilantro and spices such as salt, pepper, red pepper and cumin. If you like Arabic flavors you can use Arabic spice, for Algerian flavors add some harrisa paste and for Indian flavors garam masala is excellent. You get the point you can turn these into any flavor that you want.

All you do is pre-heat your oven to 350F. Brush some olive oil in a regular sized muffin pan and crack one egg into each cup. From there add whatever spices or herbs you want. With a fork bust the ones with herbs up a bit so they do not sit on the top. Pop them in the oven and bake for a full 15 minutes. I store these in a plastic container with a lid in the refrigerator and they are usually gone in two days. I just make some new ones and replace them. My husband loves these for a snack and you can put them on pita, biscuits, toast, croissants or whatever you may like.

* Older hens tend to lay bigger eggs.

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