Egg Muffins

Ingredients for  4  Servings

• For the Egg Muffins

• 1 tbsp

  Cream, or milk
• 6

  Large eggs
• -

  Salt and freshly ground black pepper
• -

  Oil, for greasing and frying
• Mushroom and Spinach Filling

• 4

  Mushrooms, peeled and sliced
• 2

  Lumps frozen spinach, defrosted, excess liquid removed and roughly chopped
• Bacon Filling

• 4

  Rashers streaky bacon
• -

  Finely chopped chives
• Salmon Filling

• 40g

  Smoked salmon, thinly sliced
• ½ tbsp

  Roughly chopped dill

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Brush 8 holes of a non-stick muffin tin with oil.
2. Whisk together the eggs, cream and a generous amount of salt and pepper until combined.
3. For the mushroom and spinach egg muffins, heat an additional teaspoon of oil in a small frying pan, set over a medium-high heat. Fry the mushrooms with a little seasoning until soft and lightly golden – this should take 3–4 minutes. Add the spinach to the pan and cook for another minute until heated through.
4. For the bacon muffins, set the bacon rashers in a large, cold, non-stick frying pan over a medium-high heat. Fry the bacon until crisp on both sides, then drain on a piece of kitchen towel. When the bacon is cool enough to handle, cut it into small pieces.
5. Stir the filling ingredients for your muffin of choice into the egg mixture and divide evenly between the prepared muffin tin holes. Bake the egg muffins for 15 minutes until set, slightly golden and puffy. Serve warm or at room temperature.