Make The Glucose Goddess’s grab-and-go breakfast eggs
These Rush Hour Eggs Cups, created by The Glucose Goddess, are perfect if you need to take your breakfast to work with you
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Jessie Inchauspe is The Glucose Goddess, a French biochemist who has 5.3m Instagram followers, numbers Zoe founder Professor Tim Spector and Davina McCall among her fans, and – in a sign that she’s gone seriously mainstream – is the star of a new Channel 4 two-part documentary series Eat Smart: The Secrets of the Glucose Goddess.
Her work is focused on helping us step off the glucose rollercoaster by better managing our blood sugar levels to avoid spikes after meals. One way of doing this is having a savoury breakfast, based around protein and fat. So we pulled out a hugely popular breakfast eggs recipe from her brilliant book, The Glucose Goddess Method (New River Books, £12).
“For those who live on the go, make these egg cups in advance and take a couple of them with you as you head out the door in the morning,” she says. “They’re easy to enjoy on your way to work or when you get to your desk. You’ll need a six-cup silicone muffin mould to make these beauties.”
Glucose Goddess’s Egg Cups Muffin Recipe
Makes: 6 muffins (about 3 portions)
Prep time: 8 mins
Total cook time: 22 mins
Ingredients
- a knob of butter
- 3 chestnut mushrooms, finely sliced
- 1 small red pepper, deseeded and finely chopped
- 4 longstem broccoli, tough ends discarded, finely chopped
- 6 eggs, whisked until completely smooth
- 50g feta, crumbled
- vegetable (or other flavourless) oil
- salt and pepper
Method
- Preheat the oven to 200°C/180°C fan. Brush the cups of the muffin mould with a little vegetable oil and set aside
- Melt the butter in a medium frying pan on a medium heat. Add the sliced mushrooms, sliced spring onions, chopped red pepper and chopped broccoli and fry them for 4-5 minutes, until softened. Set them aside to cool a little
- In a separate, large bowl, generously season the whisked eggs with salt and pepper.
- Add the cooled vegetables and crumbled feta to the eggs and stir to combine. Spoon the mixture equally into the cups in the muffin mould.
- Bake the muffins in the oven for 15-17 minutes, or until risen and set. Leave them to cool slightly before removing them from the mould. Two muffins make a substantial breakfast, there and then. The remainder will keep in an airtight container in the fridge for a further 2 days (you can reheat them in the microwave for 20 seconds before eating, if you wish).
What else is going on with the The Glucose Goddess?
You can find out more about why blood sugar spikes happen – and how to stop them – in our review of Jessie’s The Glucose Goddess Method book.
She has now launched her own supplement – read about the Anti-Spike formula in detail here. In brief, you take two tablets daily – it costs £49.50 per month – and Inchauspe claims it will reduce the post-food glucose spike that happens after we eat carbs or sugar by up to 40 per cent.
Buy The Glucose Goddess Method by Jessie Inchauspe now
Watch the Eat Smart: The Secrets of the Glucose Goddess documentary series on Channel 4 now
