Shopping list
8 free-range organic eggs
2 spring onions, finely sliced
1 bell pepper, in small cubes
6 cherry plum tomatoes, halved
sea salt & freshly ground pepper to taste
chives, finely chopped
That's our first question from the summer outing. Most destinations do not have an attractive menu for our mini monsters. Fries once in a while is nice, but not always. That is why the packed lunch is very popular here, also because of the nice cool bag of course! Today an easy recipe, delicious hot or cold and ready quickly: the egg muffin. This is how you make them:
Wash all the vegetables
Cut the onion in very thin rings.
Cut the chives finely.
Cut the tomatoes in half.
Cut the bell pepper in tiny cubes.
Whip the eggs in a large bowl.
Season with salt and pepper.
Add the veggies.
Preheat the oven to 200°C
Tip! Paper cases in your muffin tin works better than greasing!
Prepare your muffin tin.
Fill it with the egg mixture.
Bake the muffins 15 - 20 minutes.
Remove from the oven.
Allow the egg muffins to cool in the tin
Delicious with a toasted sandwich on the side!