Baked Egg Portables with Sprouted Fenugreek

By January 12, 2014Fuel, Recipes
Performance Coach

These quick and nutritious real food post workout snacks are pack with amino acids, a wide range of B vitamins and omega 3’s Fenugreek Sproutsfrom the eggs and vitamin C, proteins, fibers, niacin, potassium, iron and alkaloids from the fenugreek. They also taste bloody good as well!

You can bake a bunch and they will keep for a couple of days in the fridge.

Ingredients, (quantity depends on how many you want)

Sprouted Fenugreek, (Good sprouting instructions can be found here; if you can’t be bothered sprouting any greens will do)

Eggs from Pasture Raised Chickens, (Don’t play with that supermarket garbage)

Smoked Paprika

Dulse Flakes

Pink Himalayan SaltRaw Egg

Coconut Oil

The Method

Easy – preheat the oven to 170 degrees; grab a muffin tin and rub with coconut oil. Just pop your sprouts in the bottom of the tin and sprinkle a pinch of dulse flakes on top; crack the egg over the top of the sprouts and top with a pinch of paprika, (which gives it a nice colour) and some sea salt.

Bake for around 10 mins – it doses’t take long so just keep an eye on them. Once out the oven let them cool for a few mins before using a soft spatula to easy them out the tin. Done.

Baked Eggs

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