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Egg Muffins Recipe

Thursday, May 10, 2018
Makes 10 to 12


Light olive-oil spray
6 eggs
Sea salt flakes
Freshly ground black pepper

Flavor combinations:
Crumbled feta, olives and finely chopped fresh chili or chili flakes
Grated Parmesan, finely chopped scallions and diced tomatoes
Smoked fish (trout, mackerel or salmon), chopped into small pieces, chopped dill and plain yogurt

For serving:
1 large ripe avocado
1 scallion, finely chopped
A handful of flat-leaf parsley, chopped
2 tsp. lemon juice
1/2 tsp. runny honey


Preheat the oven to 375°. Spray 10 to 12 sections of a muffin pan with olive oil, brushing each hole to coat really well, then place in the oven.

Whisk the eggs in a pitcher with a splash of water and salt and pepper.

Take the hot pan out of the oven and pour in the egg mixture to fill halfway up each section, then top each one with your chosen ingredients. Bake for 20 minutes, or until cooked through and golden.

Meanwhile, peel, pit and dice the avocado, then combine in a bowl with the scallion and parsley, adding the lemon juice and a little honey to balance the acidity. Season to taste.

Remove the muffins from the oven and leave to cool for a minute or 2. Remove from the pan—they may stick a bit, so use a palette knife to release the sides. Serve with the avocado salsa.

From The Midlife Kitchen (Mitchell Beazley) by Mimi Spencer and Sam Rice.

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