Gluten Free Savory Egg Custard Recipe
Servings: 6 people
Calories: 105kcal
Ingredients
- 4 large cage-free eggs
- ¼ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 cups bone broth (beef or chicken) or gluten free chicken or beef broth
- 2 teaspoons tamari divided
- 4 ounces cooked chicken chopped or shredded
- 6 medium shrimp peeled, deveined, and tails removed
- 2 large shiitake mushrooms diced
- 1 green onion finely chopped
- 1 Fresno chili seeded, deveined, and finely chopped
- Cilantro leaves for garnish
Instructions
- Preheat the oven to 425 degrees.
- Whisk the eggs, salt, and pepper. Add the bone broth and 1 teaspoon tamari. Whisk until smooth.
- In a small bowl, combine the chicken, shrimp, mushrooms, green onion, and chili with the remaining 1 teaspoon tamari. Divide this mixture among 6 small ramekins or oven-safe tea cups. Pour the custard into the ramekins, cover with foil, and place in a roasting pan. Fill the pan with enough hot water to go halfway up the sides of the ramekins. Bake for 25-30 minutes or until the custard is just set. Garnish with cilantro and serve.
Nutrition
Calories: 105kcal | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 138mg | Sodium: 341mg | Potassium: 94mg | Vitamin A: 220IU | Vitamin C: 3.4mg | Calcium: 27mg | Iron: 0.9mg