Ingredients:
- 2-3 zucchini
- 12 eggs
- salt
- pepper
Instructions:
Preheat your oven to 325 degrees. Start by making thin slices of zucchini, first cut ends off and slice in half. Using a potato peeler, make thin slices of zucchini from all halves. Not every piece will be perfect but when they will be layered on top of each other. Next take the slices and layer in the wells of a cup cake pan so the bottom and sides are covered (you can season and bake left over zucchini for a side to go with your egg cup). Next crack an egg into each well and season top with salt and pepper. Pop into the oven and cook for 12-16 minutes, until the white and yolk no longer look runny. Let cool for 5 minutes, then dig in!! You may need to use a butter knife to remove from pan. Add salsa or avocado if in P1 and enjoy! (Store in the refrigerator to eat later in the week!)
Preheat your oven to 325 degrees. Start by making thin slices of zucchini, first cut ends off and slice in half. Using a potato peeler, make thin slices of zucchini from all halves. Not every piece will be perfect but when they will be layered on top of each other. Next take the slices and layer in the wells of a cup cake pan so the bottom and sides are covered (you can season and bake left over zucchini for a side to go with your egg cup). Next crack an egg into each well and season top with salt and pepper. Pop into the oven and cook for 12-16 minutes, until the white and yolk no longer look runny. Let cool for 5 minutes, then dig in!! You may need to use a butter knife to remove from pan. Add salsa or avocado if in P1 and enjoy! (Store in the refrigerator to eat later in the week!)
