Thai Basil Egg Drop Cups (Low-Carb Snack)

Ingredients

• 8 large Eggs
• 3 cups Spinach
• 1 cup Chicken broth (or vegetable broth)
• 1 tbsp Fish sauce (or soy sauce if avoiding fish)
• 1 tbsp Lime juice
• 2 cloves Garlic
• 1 tsp Fresh ginger(optional)
• 1 tsp Thai chili (or chili flakes)(optional)
• 1/2 cup Fresh basil (or substitute cilantro)
• 1 tsp Olive oil
• 1/4 tsp Salt(optional)

Instructions

1. 1

   Preheat oven to 325°F (163°C). Lightly oil a muffin tin.

2. 2

   Blanch spinach 30–45 seconds, squeeze dry, and divide among 8 muffin cups.

3. 3

   In a saucepan, warm broth with fish sauce, lime juice, minced garlic, ginger (if using), and chili (if using). Simmer 2 minutes.

4. 4

   Whisk eggs in a bowl until smooth. Slowly whisk in the hot broth mixture (a little at a time) to avoid scrambling.

5. 5

   Stir in chopped basil.

6. 6

   Pour egg mixture into muffin cups (about 3/4 full).

7. 7

   Bake 12–15 minutes until set but still slightly jiggly in the center.

8. 8

   Cool 3 minutes, then unmold and serve warm as spoonable snack cups.