Chicken Curry Egg Bake
I love any excuse to eat more eggs. They are one of my favorite foods and pretty much always have been, except during my two-year veganism stint. I don’t remember, but I bet I still wanted and/or craved eggs during that time. Specifically, I bet I wanted scrambled eggs because I’ll be honest, tofu scrambles were never the same. Plus, tofu always gave me massive bloat and cramping. No bueno. Anyway, I digress … back to where I am today and now.
This is a great recipe for any meal of the day. It has a beautiful presentation when it first comes out of the oven. It’s puffy and soufflé-like, but then quickly deflates. I recommend serving it with steamed or sautéed leafy greens, like kale, but feel free to serve it with whatever veggie you like. Throw some avocado slices on top too. Avocado makes everything better.
- 1 lb cooked chicken breasts, shredded
- 6 eggs, preferably pasture-raised or organic
- 3/4 cup full-fat coconut milk
- 6 Tbsp grass-fed butter, melted & cooled to room temp (plus extra for greasing pan & sautéing leek)
- 1 leek, chopped (a finely chopped yellow onion will also work)
- 2 Tbsp curry powder
- Sea salt and pepper to taste
- Chives for garnish, optional
- Preheat oven to 400 degrees. Grease a 10-inch pie pan or 2-quart casserole dish.
- Melt a little butter over medium heat in a medium-sized skillet. Add leek and sauté for a few minutes, until softened. Remove from heat and set aside to cool.
- In a large bowl, whisk together the eggs, melted butter, and coconut milk until frothy. Next, add the shredded chicken, sautéed leek, curry powder, and sea salt and pepper. Mix well.
- Pour into the greased casserole dish or pie pan. Bake in the oven for 40-45 minutes or until golden brown and puffy.
- Serve with vegetable of choice and garnish with chopped chives, if using.
Yields: 4 entree-sized servings