Recipe number 2! I am on a roll (sort of). Moving from sweet to savoury today. This is a recipe from Katherine, (but the name is mine). Perfect for breakfast, lunch, snacking, picnics….These are good hot out of the oven, or at room temp. This recipe calls for broccoli, but I am looking forward to trying all sorts of different ‘fillings’ in the coming seasons – grated butternut squash, sun dried tomatoes, spinach….the list goes on. So do adapt to everyone’s taste, that is the beauty of cooking your own- it is just how you want it. You could even have a family vote to decide the filling of the day.
Lets’ get cooking!
Makes x6 Quffins
1x ‘crown’ broccoli
¼ cup onion
1c shredded cheddar cheese
1 lg baking potato
Steam broccoli until fork tender. Set aside to cool.
Microwave potato 6 min, let sit for 5 min. Scoop out the inside of the potato and crush it up with a bit of salt and pepper and 1t olive oil. Not too smooth- you want it a bit chunky to ‘merge’ with the eggs later.
Sauté onion in a bit of butter until they soften and are looking a bit glassy.
Chop up the broccoli and add to a bowl with 3 eggs and the cheese. Mix together, add a dash of pepper.
Heat oven to 180C
Line your muffin tin with squares of baking parchment (some nice instructions here: https://realfood.tesco.com/videos-and-tips/how-to-line-cake-and-muffin-tins.html) or muffin cases. The first time I made this I just greased the cups and it was a bit tricky to get them out…and washing up the tin later was a bit laborious….but if you have a good non stick ti, well buttered should work. Divide potato and press into the bottom of the tin (little hands are especially good at this). Sprinkle the onion on top of the potato. Pour egg/broccoli/cheese mixture on top. Bake for 25-30 min. Serve with a little dollop of sour cream or Greek yoghurt.. Try not to stuff the entire thing in your mouth at once. .