Green goddess egg muffins
1
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
These egg muffins, packed with broccoli and asparagus, make a simple, tasty snack or lunch.
Ingredients
Olive Oil
1 teaspoon(s)
Asparagus, raw
150 g, trimmed and cut into 3cm lengths
Broccoli, raw
100 g, tenderstem, cut into 3cm pieces
Egg, whole, raw
8 large, raw, lightly beaten
Half Fat Crème Frâiche
80 g
Tarragon, fresh
10 g, finely chopped
Parsley, fresh
2 tablespoon(s), finely chopped
Chives, Fresh
1 tablespoon(s), snipped
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
Serve 3 muffins per person with mixed salad to serve.
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