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Evesham egg muffins

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Ready in 20 minutes, this tasty breakfast will set you up for the day.
Serves
2
Prep
10 minutes
Cook
approx 10 minutes
Each 299g serving contains (excludes serving suggestion)
KCal
349
Carbs
36.60g
Fibre
4.90g
Protein
26.30g
Fat
9.70g
Saturates
2.70g
Sugars
5.20g
Salt
1.70g
Portion Fruit & Veg
0
Ingredients
Ingredients
1 bunch asparagus (10 medium spears)
2 tbsp vinegar (malt, spirit or cider)
2 large eggs
2 muffins (ideally wholemeal)
2 tsp low-fat cream cheese
50g wafer-thin ham
pinch black pepper
Method
  1. Add the asparagus to a pan of boiling water and cook for 5–7 minutes until tender.
  2. Add the vinegar to a large pan of boiling water, gently crack the eggs into it and poach for 3–4 minutes.
  3. Split and toast the muffins under a preheated grill, then spread with a little cream cheese. Halve each muffin again, creating 4 semi-circles. Arrange the muffins on two plates, then divide the ham and the asparagus between each. Top each muffin with a poached egg, season and serve.
Chefs 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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