Eggs!

You’ve heard it before… ‘Don’t eat eggs, they are bad for cholesterol!’

Not so!

Eggs are actually super-foods packed with good quality protein, healthy fats, vitamins and minerals.  Sure, they do contain some cholesterol but when tested in clinical trials… eating 2 eggs per day does not have a negative effect on cholesterol levels in our bodies.

They are fantastically versatile and convenient.  Here is one of my favourite do-ahead recipes:

Do-ahead egg-cups:

Bake these delightful savoury egg cups on Sunday evening and you will be set for the week – they are great for breakfast, or in your lunchbox.

Ingredients:

6 eggs

200g (about 1 cup) mozzarella cheese, grated

About 10-12 slices of bacon or parma ham

Freshly chopped parsley

Freshly ground black pepper and salt to taste

Method:

1.  Preheat your oven to 200˚C and spray a muffin tin with non-stick cooking spray.

2.  Line each muffin hole with 1-2 slices of bacon or ham.

3.  Sprinkle a little cheese onto the ham at the base of each muffin hole.

4.  Sprinkle a little chopped parsley on top of the cheese.

5.  Crack an egg into each muffin hole, season with salt and pepper.

6.  Bake for 12-14 minutes until the egg has set.

Serve these little egg cups hot with sliced avocado and grilled tomato slices.  You could also add a little chopped cooked spinach, some fresh basil leaves or finely chopped chives on top of the cheese.  These egg cups will keep happily for up to 5 days in the fridge if allowed to cool completely before refrigerating in an airtight container.  They also freeze well.  Just reheat for 5 minutes in the oven before serving.