Love:

Well it is safe to say that February kicked my behind! Nothing more than the ordinary person, but it didn’t leave me much time for anything but work and my family. In order for me to take care of what needed the most attention my blogging had to take a backseat, I know you all understand and I bet you’ve even been there yourself. BUT, I am happy to report that during this hectic time I was able to make sure we ate well and I am excited to share the recipe I made the most during this stressful time.

These little egg pots can be eaten anytime of day and can be made with whatever veggies you have on hand, they are best enjoyed warm but can be made ahead and reheated. Since I don’t eat much meat, eggs are a great protein source for me. I buy local eggs at the farmers market and enjoy them hard-boiled, poached, scrambled and like this in these egg pots. My husband likes his egg pots with a side of sourdough toast slathered with ghee, I like mine with a side of avocado toast. It is nice to have a few recipes that can keep you nourished on the inside when everything on the outside is going haywire. This is an everyday recipe that is quick and healthy. ENJOY!

Food:

Egg Pots- Survival Food serves 2

Note: This isn’t an exact recipe other than the eggs, just use your instincts and if you make too much filling save it and serve it over brown rice with a poached egg or a quesadilla for your little stinkers.

4 local eggs

8-10 stalks of asparagus, trimmed and chopped (you could sub with broccoli)

1 c. Brussels sprouts, chopped (you could sub kale)

8-10 medium shiitake mushrooms, chopped

1/2 small onion, chopped

1 tsp. Toum (you can use fresh chopped garlic)

ghee

salt and pepper

Directions:

1. Pre heat oven to 375 degrees. Place a small amount of ghee in 4 ramekins and distribute it evenly, place the oiled ramekins into a medium casserole dish that will be able to hold water.

2. Melt about 2 tsp. of ghee in a medium saute pan, add the onion, asparagus, Brussels sprouts and mushrooms, season with salt and pepper. Saute until the asparagus is bright green, add the Toum or garlic until the scent of garlic fills the kitchen. No need to over cook the veggies since they’ll be going into oven.

3. Place two heaping spoonfuls of the veggies in each ramekin, next crack an egg crack over each ramekin. Season each egg with a little bit of salt and pepper.

4. Heat a teapot/kettle until hot, pour hot water into the casserole dish until the water is 3/4 up the sides of the ramekins. Carefully place the casserole dish with the water and ramekins into the oven and bake 20-25 minutes.

5. Let the pots cool just a bit and then remove them from the hot water, serve with buttered or avocado toast, EAT!

Nutrition:

Asparagus- Asparagus is an excellent source of potassium, vitamin K, folic acid, vitamins A&C. It is also a very good source of dietary fiber, niacin, phosphorus, protein and iron!

Shiitakes- These little nutrient dense morsels have long been a symbol of longevity in Asia because of its health-promoting properties. Shiitakes contain an active compound called lentinan. Lentinan has the power to boost the immune system  and strengthen its ability to fight infection and disease. It has also been shown to have anti-cancer activity.

Eggs- Choosing local, organic free range eggs means you are ensuring that what you are consuming is free of harmful antibiotic-resistant bacteria. Free range chickens feed on seeds and insect and sometimes flax seeds or special meal enriched with DHA which increases the omega-3 content of their eggs.