Breakfast Egg Muffin Cups
Servings 12 muffins
Ingredients
- 1 400g TODAY® Original puff pastry, ready rolled
- 2 tbsp (30ml) butter
- 250g button mushrooms, sliced
- Salt for seasoning
- Hinds Spices Pure Black Pepper for seasoning
- 24 rosa tomatoes
- 12 springs of thyme
- 12 large eggs
- 100g feta, crumbled
- 50g wild rocket
Instructions
- Preheat the oven to 200°C.
- Unroll the TODAY® Original shortcrust pastry and cut the sheet of pastry into 12 even squares. Line the muffin tray with the pastry squares.
- Melt the butter in a frying pan, over a medium heat, sauté the mushrooms for 5 – 10 minutes until browned and cooked through and season with salt and pepper. Remove and set aside.
- In the same pan, toss in the tomatoes and fry for 2 minutes. Set aside.
- Place a couple of tomatoes, a few mushrooms, an egg, a sprig of thyme and a crumbling of feta into each muffin cup. Bake for 15 minutes, until the pastry is browned and the egg is cooked.
- Serve garnished with fresh rocket and enjoy.
Ingredients
Method
1
Preheat the oven to 200°C.
2
Unroll the TODAY® Original shortcrust pastry and cut the sheet of pastry into 12 even squares. Line the muffin tray with the pastry squares.
3
Melt the butter in a frying pan, over a medium heat, sauté the mushrooms for 5 – 10 minutes until browned and cooked through and season with salt and pepper. Remove and set aside.
4
In the same pan, toss in the tomatoes and fry for 2 minutes. Set aside.
5
Place a couple of tomatoes, a few mushrooms, an egg, a sprig of thyme and a crumbling of feta into each muffin cup. Bake for 15 minutes, until the pastry is browned and the egg is cooked.
6
Serve garnished with fresh rocket and enjoy.
More recipes to try
