Thai-Style Basil Egg Cups with Lime Chili Dip

Ingredients

• 8 large Eggs
• 4 oz Spinach
• 0.5 cup Fresh basil (or Thai basil)
• 2 cloves Garlic
• 1.5 tbsp Fish sauce (or soy sauce if preferred)
• 2 tbsp Lime juice
• 1 tsp Chili flakes or chopped chili
• 2 tbsp Coconut milk (full-fat)(optional)
• 1 tbsp Neutral oil
• 0.25 tsp Salt(optional)
• 0.25 tsp Black pepper

Instructions

1. 1

   Preheat oven to 325°F (163°C). Grease a muffin tin well.

2. 2

   Sauté garlic in a small pan with oil for 30–45 seconds until fragrant. Add spinach and cook just until wilted; cool slightly.

3. 3

   Whisk eggs with fish sauce, black pepper, and (optional) coconut milk.

4. 4

   Stir basil into the egg mixture, then fold in sautéed spinach.

5. 5

   Divide mixture into 8 muffin cups (about 1 cup per 2 cups depending on tin size).

6. 6

   Bake 12–15 minutes until set around edges but still tender in the center. Rest 3 minutes.

7. 7

   Mix lime juice with chili flakes and a pinch of salt (optional) to make dip.

8. 8

   Serve egg cups warm with lime-chili dip.