I’ve had eggs cooked in almost every way possible except poached and the other day I tried something new; egg muffins! No, they’re not flour based or a cake, they’re named muffins because they’re baked in a muffin tin. What I like about this recipe is tha it is quick, easy and you can use whatever you have in your fridge.
This recipe makes 6 muffins
Pink Himalayan Salt
Crushed red chilli flakes
Crushed corriander seeds
1-2 fresh green chillies
Any veg you have lying about:
Sliced spring onions/the white of leeks and some of the green bits
Any meat you have in the fridge (optional but more protein is good):
Left over roast chicken, Prawns etc.
Simply throw it all into a bowl, whisk with a fork and divide into lightly greased/oiled muffin tins. Pop in the oven on Gas Mark 6ish for about 15 minutes. Serve with salad or have them as a snack. They can last a good couple of days but they’re so quick and easy to make I’d rather have them fresh. Re-warmed eggs are a bit weird I think.