Of course, this is an especially good week for an egg recipe…

My sister saw a recipe for these beauties last week, and now you should try them! I love the idea of eating a few for breakfast, taking some for lunch, popping one or two for a mid-afternoon snack, and then making a whole new batch. But maybe not all on the same day.

My advice? Use eggs with the brightest orange-yellow yolks, berries with deepest warmest color, and the sweetest, ripest bananas you can find. You can’t possibly go wrong!

4 large eggs
2 medium bananas
one-half pint blueberries or blackberries
2 teaspoons olive oil
1 mini-muffin tin

Preheat oven to 375F. Crack the eggs into a medium bowl and mix well. Mash the bananas, pour them into the eggs, and mix well.

Place a drop of olive oil into each mini-muffin tin, and use a finger to lightly oil the bottom and sides of each mini-muffin tin.

Slip a few berries into each tin. Pour the egg mixture over the berries, filling 2/3 full. Tap the muffin tin gently to remove excess air, and bake for 12 minutes until eggs are set. Makes 12-15 mini-muffins.