“Delightful Gluten-Free Irish Lunch: A Flavorful Symphony of Textures & Aromas”

Allergens

Eggs, Dairy

Ingredients

• 1. 6 oz cooked corned beef (pre
• cooked, gluten
• free) 2. 4 large eggs 3. 2 cups baby spinach leaves 4. 1 cup diced potatoes (gluten
• free) 5. 1/4 cup sliced onions 6. 1/4 cup sliced bell peppers 7. 1/4 cup shredded cheddar cheese (gluten
• free) 8. 2 tbsp butter 9. Salt and pepper, to taste 10. Olive oil spray

Instructions

1. Preheat a non stick pan over medium heat.
2. Spray the pan with olive oil spray and add diced potatoes. Cook for 7 minutes or until golden brown, stirring occasionally. Remove from the pan and set aside.
3. In the same pan, melt butter and sauté onions and bell peppers until softened. Season with salt and pepper to taste. Set aside.
4. In a separate non stick pan, cook corned beef according to package instructions. Slice into bite sized pieces once cooked.
5. Preheat the oven to 375°F (190°C). Lightly grease a muffin tin or use silicone baking cups.
6. Crack an egg into each greased muffin slot. Season with salt and pepper if desired.
7. Divide cooked potatoes among the egg slots, then top with spinach leaves.
8. Add corned beef on top of the spinach, followed by sautéed onions and bell peppers.
9. Sprinkle cheddar cheese over each muffin slot.
10. Bake for 12 15 minutes or until eggs are set to your preference.
11. Remove from the oven and let cool for a few minutes before plating.

Chef’s Insight

1. To enhance visual appeal, vary the height of the ingredients within each muffin slot for depth. 2. Use vibrant green baby spinach leaves to contrast with the golden corned beef and orange bell peppers.

Notes

1. This recipe is a great source of protein, vitamins, and minerals while being gluten-free.