Doesn’t that title make your mouth water? Calendula & Dandelion Egg Muffins. Or actually egg cups because when you think of muffins, you think bready. These are gluten free, grain free and pure deliciousness!!
Before I get to the recipe, here is a blurb about each herb that I used. 🙂
Calendula (Calendula officinalis) is growing like crazy, I had plenty to pick from. The recipe only calls for 3 Tablespoons of petals so you can have enough from 5-6 blossoms. Even though calendula is used mainly for medicinal purposes as a vulnerary herb to heal cuts, scrapes, burns and internal wounds, it is also edible and looks beautiful in a salad or in these cute egg cups. Calendula contains antioxidants in the form of flavanoids and carotenoids(beta-carotene converts to Vitamin A).
Dandelion (Taraxacum officinale) – the leaves of dandelion are diuretic without removing precious potassium and they are very helpful for the liver removing toxins from the body. The green leaves are bitter, bitter is good, but don’t stress, they won’t be too bitter in this recipe!
Basil – Genovese (Ocimum basilicum) – add a lovely aromatic, sweet yet spicy flavor.
Tarragon (Artemesia dracunculus) – tasty herb that is used in fish dishes, bernaise sauce and it has a anise-like flavoring to it. I LOVE this herb!
Lambsquarters (Chenopodium album) – relative of the beloved quinoa. Otherwise known as Wild Spinach. An excellent substitution for any green that packs a punch of nutrition: Vitamin A, B1,2,3,5,6, C, protein, iron, manganese, magnesium and more! It does contain oxalic acid so you don’t want to eat a ton of this everyday. Oxalic acid can cause kidney stones if you are prone to these.
Recipe for Calendula & Dandelion Breakfast Egg Cups/Muffins
6 eggs, beaten
splash of half and half
1 tablespoon of extra virgin olive oil
2 Tablespoons fresh dandelion leaves, chopped
1 Tablespoon fresh tarragon, chopped
3 Tablespoons fresh lambsquarters, chopped
3 Tablespoons fresh calendula petals
1 garlic clove, chopped
1/4 large onion, chopped
pinch himalayan sea salt
black pepper to taste
1/3 cup fresh mozzarella crumbled or feta
Wash your fresh eggs and beat them in a bowl with the cream.
Saute onion on med low for a few minutes til soft, add the garlic and the greens. Cook just 1-2 minutes.
Add fresh calendula petals and cheese to eggs. Add the greens mixture, salt and pepper. Mix up.
Grease a muffin tin – grease it a lot, mine stuck!!!
Pour your mixture into the tin, mine filled 11 cups. Bake in a preheated oven at 350o for 20 minutes. Let cool 5 minutes or so and eat them up!
You can freeze the leftovers for a fast breakfast. Defrost in the fridge and reheat in the oven.
To read more herbal know-how, please visit my blog www.bellavistanaturals.com or follow me on facebook and instagram(mybellavistafarm)
Enjoy – Anne-Marie