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)
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.