I saw this recipe on http://www.foxnews.com this morning and it looked absolutely amazing. The original recipe is not Paleo as it calls for heavy cream. I substituted coconut milk and it turned out absolutely amazing! This is one I will definitely be making again!
Here’s What You Need:
- Butter, softened
- Coconut milk
- 1/2 Cup poached chicken or lobster chunks, small peeled raw shrimp, cooked spinach or kale
- Salt and pepper
- 5 Eggs
- Small handful of chopped chives, tarragon, parsley or other tender herbs
Preheat the oven to 220° C.
Butter four 4-ounce custard cups or deep ramekins with 2 tablespoons of butter. Add a splash of the heavy cream to each cup and set aside.
Generously season the chicken or other ingredient of your choosing with salt and pepper, then nestle some of it into the bottom of each cup.
Crack an egg into each cup. Season each with salt and pepper and raw onions.
Divide the remaining cream between the cups, carefully pouring it over each egg, covering them. Season with a little more salt, pepper. Top each with a knob of the remaining 2 tablespoons butter.
Set the cups into a deep pan filled halfway with simmering water. Carefully transfer the pan to the oven. Bake the eggs until the cream is bubbling, the tops have browned, and the eggs are barely set (they should tremble when you jiggle the cups), about 10 minutes. The eggs will continue to cook once they’ve been removed from the water bath.
Remove the cups from the water bath and sprinkle the eggs with chopped herbs. Serve the eggs in their cups. I sprinkled mine with a bit of pepper, parsley and red pepper flakes. Then served it with a couple of slices of cantaloupe and a nice green tea.