Recipe
Cooking steps and ingredient details are being prepared.
Breakfast recipe
Oven-baked courgette, sweetcorn, feta, and egg cups with a lemony tomato topping.
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Ingredients
12-hole muffin tin, sieve, mixing bowl, grater, knife, chopping board
Method
Heat the oven to 200C/180C fan/gas 6. Coarsely grate the courgettes, put them in a sieve, and squeeze out as much liquid as you can. Slice the spring onions, halve the tomatoes, chop the mint, zest the lemon, and cut the lemon into wedges.
Beat the eggs in a large bowl with the lemon zest, a pinch of salt, and black pepper. Stir in the courgette, sweetcorn, spring onions, half the mint, and crumbled feta.
Brush a 12-hole muffin tin with 2 teaspoons olive oil. Divide the egg mixture between the holes, keeping the feta and sweetcorn evenly shared.
Bake for 14-16 minutes until puffed, golden at the edges, and set in the middle with no wet egg showing. Rest in the tin for 3 minutes.
Toss the tomatoes with a squeeze of lemon juice, the remaining mint, a pinch of salt, black pepper, and the remaining 1 teaspoon olive oil. Serve the egg cups warm with the tomatoes and lemon wedges.
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