Turkey cups with egg and tomato.

Breakfast is usually a quick affair: heat, eat, savour for a minute, run. Unless it’s Saturday morning, and there’s whole lazy day ahead of you… then, pull out your ramekins, crack some eggs and prepare for a flavourful feast! These little turkey cups are a great basis for a low-fat, nutritious breakfast or brunch, and can also be used as an appetizer at a dinner party. They freeze great, so you can prepare them ahead and simply reheat in the oven before serving. Most importantly, they pass the omnivore test: when served to dedicated foodie, these were given high marks. What more do you need?

Turkey cup. squash scramble and banana creme

Turkey cups (with a little love…)

(yield: 6 portions, preparation: 20 minutes, total time: 1 hour 20 minutes, difficulty: easy/moderate)

  • 1 pound ground turkey
  • 1 egg or 2 tablespoons of water
  • 1 teaspoon of ground celery seed
  • 1 teaspoon of coriander
  • 1/4 teaspoon of salt (optional)
  • 1/4 teaspoon of chilli flakes
  • 2 tomatoes
  • 3 eggs
  • 1 tablespoon of olive oil (optional)

In a bowl, mix the ground turkey with spices and 1 egg or 2 tablespoons of water. Make sure the spices are well distributed; ground celery will give this dish a certain amount of saltiness, so you can omit salt if you prefer. Grease six 1/2 cup ramekins and line them with the ground meat to make a dip in the middle, leaving a slightly thicker layer at the bottom and covering the walls all the way up. Peel the tomatoes (here’s how) and cut them into thirds. To add a little bit of cheeseless love to your cups, you can shape the tomato slices into hearts. In a small bowl, whisk the eggs. Pour the egg mixture into the turkey cups, leaving maybe 1/2 cm of space at the top. Cover with the tomato slices, brush lightly with olive oil if you desire a crispy top. Bake in at 375 degrees for 50-60 minutes, until the meat peels away from the edge of the ramekin and the eggs are browned. Serve with a sprig of dill.

Here, you see the turkey cup as part of a very scrumptious breakfast, paired with a squash scramble topped with banana creme and a strawberry. Right now, this one tops my deliciousness list!

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