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Evesham egg muffins

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Evesham egg muffins
Ready in 20 minutes, this tasty breakfast will set you up for the day.
Serves
2
Prep
10 minutes
Cook
approx 10 minutes
Each 275g serving contains (excludes serving suggestion)
KCal
316
Carbs
26.6g
Fibre
6.1g
Protein
25.3g
Fat
10.6g
Saturates
3.4g
Sugars
5.7g
Salt
1.28g
Fruit/Veg Portion
1
Ingredients

Ingredients

1 bunch asparagus (10 medium spears, 200g)
2 tbsp vinegar (malt, spirit or cider)
2 large eggs
2 muffins (ideally wholemeal)
2 tsp half-fat cream cheese
50g wafer-thin ham
pinch black pepper
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Method

Recipe tips
  • You could make this dish with spinach or a grilled large, flat mushroom, instead of asparagus.
  • Wholemeal muffins make great bases for mini pizzas, which are ideal for children's meals.
  • 'At risk' groups such as infants, children, pregnant women, the elderly and those who are unwell should avoid soft/lightly cooked and raw eggs, unless they can guarantee that they are produced under the Lion code quality assurance scheme.
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