Sunday, 5 July 2015

Cheddar tomato and parsley egg muffins



This is a first for me making these Cheddar tomato and parsley egg muffins. My workplace wants samples of similar breakfast muffins so i thought i would give them a try at home. I am so glad i did make them. Breakfast muffins are to die for, the flavours are so intense, and when you bite into one and hit a baby plumb tomato ...whoosh! Sublime. The whole process is relatively simple to make these Cheddar tomato and parsley egg muffins. The important thing is to get fresh ingredients, and of course you can pick your own flavours, for instance you could use spinach instead of parsley, or use mozzarella instead of cheddar. You will want a hot oven, the times will vary depending on how much you fill your muffin tin and your oven, but err on the lower end of 15 to 20 minutes, if you over do them they will be tough. Think of these breakfast muffins as mini omelettes, and you won't go wrong.

Ingredients: Cheddar tomato and parsley egg muffins 

1 tablespoon rapeseed oil or optionally olive oil
80g onions, finely chopped
85g cherry tomatoes or baby plumb tomatoes
8 large free range eggs
60g cheddar , grated or cubed
30g flat leafed parsley or spinach
pinch salt & pepper (used fresh cracked black pepper  course sea salt) mortar & pestle


Method - 

Pre heat oven to 200c 180c fan

Finely chop the onion and fry until softened

Quarter the tomatoes and add to the pan for 5 minutes

In a bowl whisk the eggs together and season

Dice or grate the cheddar and tear the parsley leaves off the stalks,
discard the stalks.

Mix with the onions and tomatoes off the heat.

Line a muffin tray with paper cases and place the mixture evenly
between the paper cases.

Pour the whisked seasoned egg over the top of each muffin and
bake for between 15 to 20 minutes, until golden.

leave to cool slightly before serving.



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