Sunday Morning Lovin’!
I am a big fan of things that make me feel special and pampered, especially on the weekend, like wearing big fuzzy slippers, a good book and something scrumptious to eat. This is why I absolutely adore this recipe. It’s delicious and requires very little time to make. There is also the added bonus of the lovely rosemary aroma that wafts through the house as it bakes. Love it!
One of the things that make this egg bake so special is the unusual flavor combinations and the texture. Adding coconut flour gives it body and almost a cake-like bite. I ate mine out of the ramekin, but you can pop yours right out and eat it like a muffin. The rosemary, orange zest and ginger meld together with the hint of vanilla giving the eggs a flavorful and refreshing backdrop to the fresh blackberries. Think savory and sweet. Trust me, these flavors work!
Did I mention that this is super easy to make with very little prep time? Most of it is thrown into the blender. We ate them up fast, but next time I might make a double or triple batch and see how they freeze for a quick weekday treat as well. Not only will I add these into my Sunday rotation but I know for sure I will be making them the next time I entertain for brunch.
I could easily see changing up the herb and berry combinations as well, perhaps blueberries with thyme or strawberries with lemon verbena and a splash of balsamic vinegar. This is a versatile recipe that could be made without berries if they simply are not in season. Fun additions to the herby backdrop could be shredded chicken with jalapenos or tomatoes and olives just to name a few. It makes me want to whip up another batch!
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