Herbed Egg Cups with Sweet Pepper & Mushrooms

Professional chef candidates are often evaluated based on their ability to execute an egg recipe perfectly. Similarly, a home cook’s ability to master egg dishes only adds to his or her culinary range—not to mention the cook’s brunch-producing prowess. Ingredients in egg-based dishes, such as quiche and frittata, should be unfailingly fresh. Otherwise, the egg dish will fall short of fabulous. The Decisive Test I decided, then, to put Litehouse Instantly Fresh Herbs to the test in an egg recipe. If the Instantly Fresh Herbs can stand up to fresh eggs, then I believe they can stand up to, and even elevate, many types of fresh ingredients. My introduction to Litehouse’s collection of fresh, freeze-dried herbs happened two-or-so years ago, when I noticed a jar of Litehouse cilantro on the shelves at the supermarket. The difference between that jar of cilantro and the jars of surrounding herbs on the shelf was the brighter hue of the Litehouse product. Intrigued, I purchased the cilantro and used it in a number of fresh vegetable dishes with excellent results. Now, there are more than a dozen Instantly Fresh Herb selections available. In addition to herbs and herb blends, the collection includes the aromatics: red onion, spring onion, and garlic. Saving Prep Time in a Pinch My recipe for Herbed Egg Cups with Sweet Pepper & Mushrooms includes five types of Instantly Fresh Herbs. In this recipe, I would typically use a half-cup of diced, fresh red onion and three fresh garlic cloves. I replaced fresh red onion with 1 teaspoon of Instantly Fresh Red Onion and ½ teaspoon of Instantly Fresh Garlic. Normally, I would sauté the fresh onion and garlic in olive oil (actually, I tried this step with the freeze-dried onion and garlic and discovered that they don’t need to be sautéed), but I can now skip this step when I use Instantly Fresh Red Onion and Instantly Fresh Garlic. That also means less fat in the dish.

 Litehouse Herbs on Cutting Board

What it means, too, is easy prep for this recipe and for other egg recipes, like scrambled eggs and omelets. It is as easy as adding the Instantly Fresh Herbs into a bowl with whisked eggs. The recipe saves 20 minutes of prep time (i.e. dicing and sautéing onion and garlic, and rinsing, drying, and chopping herbs). The taste of the Litehouse herbs in the finished dish is equal to the taste of fresh herbs and aromatics.

Garden fresh herbs are still desired, and are still best for a number of dishes, including egg dishes. Yet, whenever I’m pressed for time (as I often am) or am missing a key ingredient, such as fresh red onion, I’ll reach for Litehouse Instantly Fresh Herbs for my fresh egg recipes.  

 Herb Egg CupsProfessional chef candidates are often evaluated based on their ability to execute an egg recipe perfectly. Similarly, a home cook’s ability to master egg dishes only adds to his or her culinary range—not to mention the cook’s brunch-producing prowess. Ingredients in egg-based dishes, such as quiche and frittata, should be unfailingly fresh. Otherwise, the egg dish will fall short of fabulous. The Decisive Test I decided, then, to put Litehouse Instantly Fresh Herbs to the test in an egg recipe. If the Instantly Fresh Herbs can stand up to fresh eggs, then I believe they can stand up to, and even elevate, many types of fresh ingredients. My introduction to Litehouse’s collection of fresh, freeze-dried herbs happened two-or-so years ago, when I noticed a jar of Litehouse cilantro on the shelves at the supermarket. The difference between that jar of cilantro and the jars of surrounding herbs on the shelf was the brighter hue of the Litehouse product. Intrigued, I purchased the cilantro and used it in a number of fresh vegetable dishes with excellent results. Now, there are more than a dozen Instantly Fresh Herb selections available. In addition to herbs and herb blends, the collection includes the aromatics: red onion, spring onion, and garlic. Saving Prep Time in a Pinch My recipe for Herbed Egg Cups with Sweet Pepper & Mushrooms includes five types of Instantly Fresh Herbs. In this recipe, I would typically use a half-cup of diced, fresh red onion and three fresh garlic cloves. I replaced fresh red onion with 1 teaspoon of Instantly Fresh Red Onion and ½ teaspoon of Instantly Fresh Garlic. Normally, I would sauté the fresh onion and garlic in olive oil (actually, I tried this step with the freeze-dried onion and garlic and discovered that they don’t need to be sautéed), but I can now skip this step when I use Instantly Fresh Red Onion and Instantly Fresh Garlic. That also means less fat in the dish.
 Litehouse Herbs on Cutting Board

What it means, too, is easy prep for this recipe and for other egg recipes, like scrambled eggs and omelets. It is as easy as adding the Instantly Fresh Herbs into a bowl with whisked eggs. The recipe saves 20 minutes of prep time (i.e. dicing and sautéing onion and garlic, and rinsing, drying, and chopping herbs). The taste of the Litehouse herbs in the finished dish is equal to the taste of fresh herbs and aromatics.

Garden fresh herbs are still desired, and are still best for a number of dishes, including egg dishes. Yet, whenever I’m pressed for time (as I often am) or am missing a key ingredient, such as fresh red onion, I’ll reach for Litehouse Instantly Fresh Herbs for my fresh egg recipes.  

 Herb Egg Cups

Herbed Egg Cups with Sweet Pepper & Mushrooms

Ingredients

1/4 cup warm water, 2 tablespoons Litehouse Instantly Fresh Italian Herb Blend, 1 tablespoon Litehouse Instantly Fresh Parsley, 1 tablespoon Litehouse Instantly Fresh Chives, 1 teaspoon Litehouse Instantly Fresh Red Onion, ½ teaspoon Litehouse Instantly Fresh Garlic, 4 extra large eggs, 5 large Cremini mushrooms sliced, 4 teaspoon salt, 1 tablespoon light butter or margarine, 1 medium red pepper diced, Parmigiano Reggiano Cheese grated, Dill sprigs for garnish (optional)

Directions

Preheat oven to 400 degrees. In a small bowl, add warm water followed by each of the Instantly Fresh Herbs. Allow the herbs to rehydrate for five to 10 minutes. While herbs are hydrating, add eggs to large bowl and whisk until thoroughly blended. Pour herbs, without straining them, into the bowl with eggs. Add salt and mushrooms. Whisk eggs again briefly. Use a non-stick jumbo muffin pan to create the cup-shaped egg portions, and fill each muffin cup three-fourths full with egg mixture. You can also use a regular muffin pan and fill each cup only half full. Bake egg cups for 12-15 minutes if using a jumbo muffin pan and 8-10 minutes if using a regular muffin pan. While eggs are baking, sauté diced red paper in one tablespoon butter or margarine. After removing eggs from oven, gently remove each eggs cup and place on serving dishes. Spoon a teaspoon full warm, sweet pepper into each “cup” of the egg. (If needed, gently press on the top of the egg to form a cupped shape.) Grate fresh Parmigiano Reggiano over eggs and garnish with fresh dill, if desired.


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