Ingredients:

1/4 cup cream cheese

1 free range egg

1/2 tsp fenugreek powder

1 tbsp chives/kucai, cut small

Pinch of salt and black pepper

 

Instructions:

• Place cream cheese in a ceramic ramekin/small cup/bowl with a width of 8 cm.

• Microwave for 15 seconds

• Add the rest of the ingredients and mix well until smooth Microwave for 90

• seconds

• Allow the egg muffin to cool down and with a knife cut around the

• edges and take it out onto a plate OR just eat right out of the ramekin

• Keto, paleo and vegetarian friendly Enjoy!