Boo’s Happy Egg Cups

Written By Danielle Sciocchetti

On a trip to LA, my hubby and I were introduced to Egg Sluts. If you are not familiar with this place, if you ever come across one, do yourself a favor and GET SOME FOOD! Their signature dish is a coddled egg on puréed potatoes in a sweet little jar and IT IS HEAVEN!
Upon returning home, boo wanted to create something similar that was a little less ummm…decadent for everyday. Enter this happy lil’ egg cup!
He subbed quinoa for the potato to give a health burst of protein and fiber, seasoned it with a little Tabasco or Tapatio for a little zing, rounded it out with a garnish of scallion and sprinkled some umami salt for a final touch. MAGNIFICENT!
This is a great way to start your morning off with protein that will keep you full longer than a carb heavy breakfast, and will not give the sugar flood of a pastry.
We prep quinoa weekly to have on hand, so these little breakfast jars are SO EASY for a quick, healthy, filling breakfast treat. Give ‘em a try (and thank my hubby if you do)!

INGREDIENTS

1 medium boiled egg

1/4 cup cooked quinoa

1 scallion/green onion sliced

splash of tabasco or tapatio

Sea salt

Cracked black pepper

Kimchi seasoning, umami salt (optional)

METHOD

  • Prep/cook quinoa

  • Chop one scallion, keeping green and white parts

  • Boil an egg about 6 minutes to get a custard-like yolk

  • Place 1/4 cup quinoa in a small mason jar

  • Add a dash of tabasco or tapatio

  • Optional - add a touch of infused olive oil (rosemary is yummy)

  • Place egg on top

  • Garnish with scallion

  • Season with sea salt and pepper - if you can find an umami salt or kimchi seasoning - even better!

  • Get a spoon, dig in, and enjoy!

Danielle Sciocchetti