Monday, 1 December 2014

Speedy Indeedy Egg Muffins

We tried a simple egg muffin recipe as a dinner side dish tonight. I preheated the oven to 170C and did the following in the meantime:

1. 6 eggs, 1/2 cup of milk, whisk until well mixed in a mixing bowl that comes with a spout.

2. Place chopped vegetables, shrimp, chicken sausages, bacon bits etc. of choice (celery for us today) evenly into non-stick muffin tray. If you are using a notmal muffin tray, be sure to grease lightly beforehand. The choice of topping is limitless so I am already looking forward to future experiments!

3. Pour mixture up to 3/4 level. It is easy to pour if you have a mixing bowl with a spout (or use a funnel). You can even scoop with a ladle. 

4. Bake at 170C for 12 minutes or golden brown. Clean prick test for confirmation.

5. Cool and use a clean spatula to turn egg muffin out.

6. Garnish as you wish (plating is a skill I need to learn, obviously!).

We love how flexible this simple side dish is, we can easily customise each egg muffin for every member of family without too much hassle. Washing up is a breeze too.

Bon appetit!


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