This is a quick and easy recipe which is perfect for breakfast on the go, brunch or a picnic. It's easily adapatable to suit your tastes and does not require much preparation or fancy equipment. British Lion Eggs contacted me to create a recipe using eggs. In return I received an electronic egg boiler which I can't wait to try out. Did you know that 32 million eggs are eaten in the UK every day? (figure is an estimate for 2014 from British Lion Eggs website)
Some helpful hints on egg storage and handling*
- Look for the British Lion mark to guarantee that the eggs have come from hens vaccinated against salmonella
- Make sure that there is a best before DATE on the egg - this is not a legal requirement, but all British Lion eggs are date-stamped
- If you take eggs out of their box, make sure you store and use them in date order
- Store eggs at a constant temperature below 20°C – in most domestic kitchens, the fridge is the best place to keep them
- Take them out of the fridge half an hour before cooking for the best results
- Store away from strong smelling food - egg shells are porous
- Store away from raw meat
- Wash your hands before and after handling eggs
- Never use dirty, cracked, or broken eggs
- Do not re-use left-over egg dishes
For this recipe, I added pancetta cubes, sun-dried tomatoes and mushrooms. I was going to add spinach but I used it for another recipe! I also added in a handful of cheddar cheese as I had a small bit leftover. We had these for breakfast and it was tasty and filling. It was light and fluffy and just the right balance of ingredients. I can't wait to make different variations of this especially in the summer.
I'm sending this to an egg-cellent new challenge all about eggs called Simply Eggcellent hosted by Dom from Belleau Kitchen.
Makes 10 muffins
splash of milk (optional)
approximately 30g grated cheddar cheese (optional)
3 white mushrooms, finely chopped
1 box of pancetta cubes
5 sun dried tomatoes, chopped
- Preheat oven to 180C.
- Grease muffin pan well.
- Lightly pan fry the pancetta cubes until just cooked.
- In a large bowl, whisk the eggs and add a splash of milk.
- Add in the chopped mushrooms, sun dried tomato and cooked pancetta.
- Season with ground black pepper - I didn't use any salt as the pancetta and sun dried tomatoes were salty but if you choose different ingredients then you may want to add a bit of salt.
- Divide the mixture evenly in the muffin tray.
- Bake for approximately 20 minutes or until golden brown.
- Allow to cool for 5 minutes before removing to a wire rack.
- Serve warm or cold.
Disclaimer: I was sent an electronic egg boiler in return for creating this recipe using eggs for British Lion Eggs. * Extracts of text are taken from British Lion Eggs website and have been marked with an *