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Breakfast Egg Muffin Cups

Prep Time 30 minutes
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.