As most of my readers will know, I am absolutely egg crazy. They’re one of my favourite food items. So versatile and easy to cook with, plus they’re so tasty and healthy too. From the humble boiled egg to a sweet baked masterpiece, the egg is ubiquitous. I’ve made these kale and mushroom egg muffins because they’re a great example of a simple and tasty egg recipe. Ready in minutes they don’t need watching and you can make double what you need and keep what you don’t eat in the fridge for another meal.
I’m also making them as I think they’re a celebration of the simplicity of eggs and how they can work for any meal. These ‘muffins’ work well for breakfast, brunch, lunch or dinner. They’re gluten free and very tasty. I’m using the wonderful free-range eggs from Scamans, a local egg farmer near to me here in Lincolnshire. All his chickens are RSCPA Freedom Food certified. Freedom Food is the only UK farm assurance and food labelling
scheme dedicated to farm animal welfare. The Freedom Food certification mark gives consumers the assurance
that the scheme is backed by the RSPCA, one of the most respected animal charities in the world.
Find out more at the RSPCA Freedom Food website www.freedomfood.co.uk
For these kale and mushroom egg muffins recipe I’ve used kale and mushrooms as I had these in the fridge but you can literally use your favourite foods here… mushroom and frozen peas would be lovely, or you could chop up bits of ham or add cheese. Whatever you like.
kale and mushroom egg muffins
This recipe makes 6 ‘muffins’. It can be easily doubled.
- a little butter and olive oil
- 4 or 5 chestnut mushrooms – thickly sliced
- fresh rosemary, salt and pepper
- a few stalks of kale – shredded
- 3 large free-range eggs
- 1 tablespoon Greek Yoghurt
I’m using a 6 hole muffin tray that I’ve brushed well with oil. To be honest, the muffins do stick, it’s in their nature, but you could line the tray with muffin cases or use a non-stick spray if you have it.
Pre-heat the oven to 180C
Place a small frying pan on a medium heat and melt a little butter and oil, then add the mushrooms and sauté them until they begin to brown – roughly 7 minutes. Add the herbs, salt and pepper and then stir in the shredded kale. Let is gently sweat until soft – roughly 4 minutes.
Once the veg is cooked, spoon the mix into the muffin tray holes.
Beat the eggs with the yoghurt, then pour this over the veg in the muffin tray. Fill up to about 3/4’s full as they will puff up in the oven.
Bake on 180C for roughly 1o minutes or until golden and risen. Eat hot or set aside to cool and pop in the fridge. Will last for 24 hours and can be re-heated in the microwave for a few seconds.
Eat and of course, enjoy!