Looking for a scrumptious, new appetizer to serve up at your next dinner party? Well look no further than these little bundles!
Wow your guests with this unexpected, tantalizing combination! This wonton is no ordinary creamy filled delight; it houses a mouthwatering combination of baked scrambled eggs, a cilantro-lime avocado mash and sundried tomatoes. Eggs are so much more than a breakfast staple. These eggs make the perfect bite—a crunchy, creamy combination of stimulating flavors.
Finally, an appetizer that you can feel good about eating! Eggs pack in protein to keep you feeling satisfied, as well as B vitamins and vitamin D We use Eggland’s Best , because they are the only egg with 4 X the vitamin D of other eggs, double the Omega 3s, 3 X the vitamin B12, as well as 25% less saturated fat that other eggs.
Avocados contain monounsaturated fat which helps to enhance the absorption of fat soluble vitamins like vitamin D, E and A (all found in eggs). Plus, they’ve got some skin-beautifying nutrients other than the monounsaturated fat, which moisturizes the skin from the inside out, they’ve got phytonutrients that help mop up damaging free radicals and protect it from pollutants and stressors that cause it to show signs of aging.
The cherry (well, sun-dried tomato!) on top of this decadent appetizer supplies Vitamin C, which supports the immune system and neutralizes free radicals throughout the body to fight disease and slow some of the decline that comes with aging. It also delivers beta carotene for vision and a healthy immune system. Lastly, lycopene, lutein and zeaxanthin are important for eye health and protecting against macular degeneration. Yep, no doubt about it—you’ll be sayin’—“ I love this recipe from my head to-ma-toes!” 🙂
Only 7 minutes in the oven and this appetizer just needs to be topped off with its two toppings!
Egg Cups with Creamy Avocado and Sun-dried Tomato
Ingredients
Yields 40 wontons
1 wonton pack (typically 40)
6 eggs (We use Eggland’s Best eggs because they’re the only egg with double the omega 3s and 4X the vitamin D of other eggs.)
2 avocados
Juice of 2 limes
1/2 cilantro bunch
1/2 12 0z. jar sun-dried tomatoes
Salt and pepper to taste
Instructions
- Spray mini cupcake baking sheet with cooking spray and fold wonton wrappers into cupcake molds.
- Crack and scramble eggs into a large mixing bowl and add a tablespoon of eggs to each wonton wrapper in cupcake tin. Bake at 250 degrees F for 7 minutes or until eggs are fully cooked.While wonton shells and eggs are cooking, blend 2 avocados, cilantro bunch, and lime juice in a blender.
- When wontons are done cooking, top the egg with the avocado mash, about ¼ to ½ tablespoon to each.
- Then, top with sun-dried tomato to each wonton and season with salt and pepper to taste.
The Nutrition Twins work with Eggland’s Best to help people to get more nutrients from their food.
Nutritional Information for 2 wontons:
Calories 116; Fat 7g; Saturated Fat 1g; Carbohydrates 11g; Protein 5g; Cholesterol 99mg; Sodium 250mg; Fiber 2g
- 1 wonton pack (typically 40)
- 6 eggs (We use Eggland’s Best eggs because they’re the only egg with double the omega 3s and 4X the vitamin D of other eggs.
- 2 avocados
- Juice of 2 limes
- ½ cilantro bunch
- ½ jar sun-dried tomatoes
- Spray mini cupcake baking sheet with cooking spray and fold wonton wrappers into cupcake molds.
- Crack and scramble eggs into a large mixing bowl and add a tablespoon of eggs to each wonton wrapper in cupcake tin. Bake at 250 degrees F for 7 minutes or until eggs are fully cooked.While wonton shells and eggs are cooking, blend 2 avocados, cilantro bunch, and lime juice in a blender.
- When wontons are done cooking, top the egg with the avocado mash, about ¼ to ½ tablespoon to each.
- Then, top with sun-dried tomato to each wonton and season with salt and pepper to taste.
