Egg muffins with asparagus, cherry tomatoes and halloumi
Looking for the perfect finger-food for your next picnic this summer? Healthy and appetising, these egg muffins will do the trick.
Ingredients15g green asparagus salt oil; for greasing 100g cherry tomatoes 100g halloumi 1 bunch chives 8 large eggs 2 tbsp Parmesan; grated freshly ground black pepper 1 pinch smoked paprika |
MethodStep 1. Peel the lower third of the asparagus. Blanch the spears in boiling salted water for 3-4 minutes. Then remove, rinse under cold water and drain. Cut into thin slices. Step 2. Preheat the oven to 180 °C and grease the holes of a 12-hole muffin tin with oil. Step 3. Quarter the tomatoes, cut the halloumi into cubes and finely chop the chives. Put aside a tablespoon of the chives for serving, then combine the rest in a bowl with the asparagus, tomatoes and halloumi. Step 4. Whisk the eggs with the Parmesan, salt, pepper and paprika in a bowl. Divide the asparagus mixture between the holes in the muffin tin. Pour the eggs over the top and bake for 20-25 minutes until golden and set. Remove from the moulds, sprinkle with the remaining chives and serve while still warm. Makes 12. |
