After you finish rolling your eyes, redirect them to this glory:



Runny yolk. RUNNY YOLK. Oh my lord I’m crying. Goals. Major goals.

Well guess what? Goals finally achieved. See as much as my pun game is weak, my poaching egg game is even weaker…yes, yes shame on me as a foodie. But guess what? I’m also a teen so bite me if I can’t get the perfect restaurant quality egg. Do I seem bitter? Okay… I was… Until, you guessed it! My fit foodie hack 🙂 What joy this brings me.

Runny yolk. But no running tears… Except one of happiness. No fuss. 5 minutes.

If that doesn’t get you excited, I highly recommend reevaluating your foodie life. You can start by reading on and immediately diving into this liquid gold yolk.

Five Minutes to Five Stars:

Ingredients:

-large egg (one, two, or however many)

-salt/pepper

-fresh herbs (opt. but come on bring some spice to your life!) My favorites: dill, cilantro, parsley, and chives.

Directions:

Preheat oven to 350 degrees Farenheit.

Line a muffin/cupcake tray with a sheet of aluminum foil, molding it to the cupped area. (And what the heck if you want to just use cupcake liners go for it!) Crack one egg into (each) lining, salt, pepper, and herb away! After sprinkling it on top, put your eggs into the oven and let it bake for 5-10 minutes depending on how runny/unrunny you want it to be.

With a spoon, loosen the edges of the lining by sliding it around a bit, and spoon out that beauty!

For the ultimate deal, spread some fit foodie butter (recipe in my post goo.gl/QScKfh), heap on that quinoa and top it off with your egg. Cherry on top? Not anymore, ’cause this right here’s a game changer.

Final step: blow everyone’s minds with how pro your creation looks cause it’s all about that fame. 😉