Fresh flavors in the summer are an absolute must to make really tasteful kidney friendly food for the renal diet. My favorite fresh flavors come from fresh herbs. All summer long we pluck basil and dill and parsley and whatever else was lucky enough to find a spot in my herb garden. Adding these herbs with summer vegetables like carrots, squash, and peppers make these egg cups nourishing and renal friendly.
At KidneyGrub, we do everything possible to leave out the salt so our food can be perfect for a kidney diet. We have to make recipes over a couple times to often find something we find is acceptable. One thing we do a lot, to replace salt flavor, is add a little bit of some sort of sour. Sour or acidic flavors make the mouth water and can really help take the flavor up a notch without too much salt.
The Secret Low Sodium Ingredient
We excitedly whipped these together (without salt) and tasted. They were okay. Kind off eggy and herby, but nothing great. (Oh, and I know, I know those aren’t words, but you still understand). I had added the mayo hoping to get just a little bit of the zing from it for a rounded flavor but that didn’t work. Rebecca suggested we try zesting some lemon, before starting over with some salt addition. I was skeptical – lemon, basil, dill, egg, brie? Sounded like too much. BOY WAS I WRONG! With the little bit of zip from the lemon zest, this went from blah to gourmet. You think I’m exaggerating, but I’m not. I loved them so much ( as did my two children) that we finished them for dinner that night. The lemon zest was key though.
I’m really proud of this recipe. It is an original recipe that I made hoping to fill a need for a lower carb, veggie full breakfast that could be made ahead for busy people. There has been some really interesting research on kidney disease lately that has shown, again, how absolutely paramount it is to add fresh fruits and vegetables into the diet. So, these kidney friendly egg cups meet all my requirements for a perfect recipe: easy, low sodium, mouthwatering.
- 1 cup vegetables, diced small or shredded (we did ⅓ c carrot, ⅓ c yellow squash, ⅓ c red pepper)
- 1 tsp oil
- 8 eggs
- 1 Tbsp fresh herbs (we used dill, basil, and parsley)
- 3 whole stalk (green and white) thinly sliced green onions or scallions
- 2 tsp mayo
- Brie, small slices (opt)
- lemon zest to taste (~1 tsp)
- Saute vegetables in oil until barely softened. Set-aside to cool. Whisk eggs and mayo together in bowl. Add herbs and sliced green onions. Add cooked vegetables. Pour into 12 individual muffin tins. Top with small slice of brie (opt) Silicon muffin tins are best because the muffins can easily pop out of those. Alternatively, you could make this in an 9x9 dish like a breakfast casserole.
- Bake at 350 for about 20-25 minutes until middle of each muffin is set. Add sprinkle of lemon zest to top of each muffin.
*Alternative toppings include feta and very sharp thinly grated cheddar cheese (1/4 tsp per muffin)
* To lower the phosphorus content further, replace 4 eggs with 6 egg whites. With egg white replacement fat content is 3.5 gm and phos is 46 mg.
P.S. My 4 year old daughter was taking pictures with us on my phone while we were staging these photos and tasting. I had to share!! So talented (says proud mom)!