Green goddess egg muffins

7
2
2
SmartPoints value per serving
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
These egg muffins, packed with broccoli and asparagus, make a simple, tasty snack or lunch.

Ingredients

Olive Oil

½ tablespoons

Asparagus, raw

150 g

Broccoli, raw

100 g

Egg, whole, raw

8 large, raw, lightly beaten

Half Fat Crème Frâiche

80 g

Tarragon, fresh

10 g

Parsley, fresh

2 tablespoons

Chives, Fresh

1 tablespoons

Cherry Tomatoes

10 individual

Salad (zero SmartPoints values)

100 g

Cucumber

½ individual, peeled into ribbons

WW Garlic & Chive Salad Dressing

2 sachet(s)

Instructions

  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Using a pastry brush, grease a 12-hole muffin tin with the oil. Transfer the tin to the oven to heat.
  2. Cook the asparagus and broccoli in a pan of boiling water for 3 minutes, or until just tender. Drain, refresh under cold running water and drain again. Set aside.
  3. Put the eggs and crème fraîche into a large jug, season to taste, and whisk until frothy. Stir in the fresh herbs, then carefully pour the mixture into the prepared tin. Top with the broccoli and asparagus, then bake for 15-20 minutes, until set and golden.
  4. Set aside to cool completely in the tin, then gently release the muffins by running a knife around the edges.
  5. Put the tomatoes, salad leaves and cucumber in a serving bowl, pour over the dressing and gently toss to combine. Serve 3 muffins per person with the salad on the side.

Notes

The muffins will keep in the fridge for up to a week and are great for popping in a lunchbox or for picnics.

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