Egg Flowers

  • Prep Time: 5m
  • Cook Time: 10m
  • Total Time: 5m
  • Serves: 2
  • Yield: 12 Egg Flowers
  • Category:


  • 12 eggs
  • 1 zucchini, with 5 thin slices cut off per Egg Flower
  • 12 cherry tomatoes
  • 2 tablespoons chopped rosemary
  • 1 tablespoon olive oil
  • 1 tablespoon ghee, for coating the muffin tin
  • salt
  • pepper


  1. Preheat oven to 450 and prepare muffin tin with ghee so each Egg Flower doesn't stick to the pan. I highly recommend avoiding cupcake wrappers as the eggs will get stuck to them, making for a less pleasurable eating experience.
  2. Thinly slice your zucchini so each Egg Flower has 5 thin slices/petals. Arrange the zucchini in your muffin tin. Season with salt and pepper. Add 1 tablespoon of chopped rosemary to each flower.l
  3. Add a cherry tomato to each then crack a single egg into each one as well. Season again with salt and pepper and top with the remaining chopped rosemary.
  4. Drizzle each flower with olive oil, then bake at 450 for about 10 minutes or until the egg whites are firm.
  5. Let cook briefly, then remove each Egg Flower gently with a spoon. Enjoy immediately or let cool completely before putting in the fridge.