Inspired living

Egg Lettuce Cups Recipe

Healthy, delicious and gluten-free Egg Lettuce Cups Recipe

Credit: Georgia Harding

If you haven’t tried adding kimchi or sauerkraut to your eggs, you don’t know what you’re missing. Not only does it taste amazing but it’s a great way to kick-start your digestion. Serving it in a lettuce cup adds a nice fresh crunch, plus we could all do with a few more vegies at breakfast.

Serves: 4



  • 2–3 free-range or organic eggs
  • Pinch sea salt
  • Ground black pepper, to taste
  • Knob butter
  • 2 large cos lettuce leaves
  • 1–2 tbsp kimchi or sauerkraut
  1. In small jug, beat eggs with sea salt and black pepper.
  2. Heat pan over medium heat and melt butter.
  3. Add eggs and after about 15–20 seconds fold them in from edges slowly until cooked to your liking. This should take less than a minute, remembering that egg will continue to cook once removed from heat.
  4. Place on lettuce leaves, top with kimchi or sauerkraut and enjoy immediately.


Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.