Recipe
Cooking steps and ingredient details are being prepared.
Breakfast recipe
Make-ahead vegetarian egg cups with spinach, red pepper, cherry tomatoes, feta, spring onions, and a crisp muffin-tin edge.
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Ingredients
12-hole muffin tin, frying pan, mixing jug, whisk, knife
Method
Heat the oven to 190C/170C fan/gas 5. Brush a 12-hole muffin tin with a little olive oil so the egg cups release cleanly.
Finely dice the red pepper, quarter the cherry tomatoes, roughly chop the spinach, crumble the feta, and finely slice the spring onions.
Contains
Egg, Milk
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Heat 1 tsp olive oil in a frying pan over a medium heat. Add the spinach for 1 to 2 minutes until just wilted, then tip it onto kitchen paper and press out excess moisture.
Removing moisture keeps the cups tender rather than watery.
Whisk the eggs, milk, a pinch of salt, and black pepper in a jug until no streaks remain. Stir in the spring onions.
Divide the spinach, red pepper, tomatoes, and feta between the muffin holes. Pour over the egg mixture until each hole is about three-quarters full, then bake for 16 to 18 minutes until puffed and just set in the centre.
Leave the egg cups in the tin for 5 minutes, then loosen the edges with a small knife. Serve warm, or cool fully for packed breakfasts.
