Baked fresh eggs infused with Litehouse Instantly Fresh herbs hold sautéed peppers and mushrooms in warm, edible cups. Grated Parmigiano Reggiano Cheese finishes this dish.
1/4 cup warm water
2 Tbsp. Litehouse® Instantly Fresh Italian Herb Blend
1 Tbsp. Litehouse® Instantly Fresh Parsley
1 Tbsp. Litehouse® Instantly Fresh Chives
1 tsp. Litehouse® Instantly Fresh Red Onion
½ tsp. Litehouse® Instantly Fresh Garlic
4 extra large eggs
5 large Cremini mushrooms, sliced
4 tsp. salt
1 Tbsp. light butter or margarine
1 medium red pepper, diced
Parmigiano Reggiano Cheese, grated
Dill sprigs for garnish (optional)
Preheat oven to 400 degrees. In a small bowl, add warm water followed by each of the Litehouse® 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 tsp. 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.