Marvellous Midday Muffins

151118 lunch EggMuffins0623

 
This recipe was part of a great brunch my daughter served me a while back.
 
Serves 4 – makes 12 small muffins

8 mild sweet piquante peppers
6 mushrooms
3 shallots
Fresh spinach, a handful
8 eggs
20 pecan nuts, chopped
 
4 slices prosciutto ham
 

  1. Oven at 200C
  2. Chop peppers, mushrooms, shallots and spinach and place in greased muffin tins.
  3. Pour whisked eggs on top (fill up to max 2/3 of the tins)
  4. Top with the pecans.
  5. Bake in oven 12-15 minutes or until slightly browned.
  6. Place one muffin on the serving plate, the ham on top and then the other two muffins on top.

Eggs en cocotte

It is not easter without at least one dish containing an egg. So here is a simple dish known as oeufs en cocotte in French, referring to the ramequins in which the eggs are cooked. The ingredients can vary, feel free to switch the cheese or herb to any personal favourite. Serve as it is or with a piece of bread, followed by rack of lamb and pavlova for the complete easter menu.

Serves 4

200 g of mixed mushrooms, washed and cut into pieces
1 shallot, finely chopped
1 garlic clove, finely chopped
leaves from 2 sprigs of fresh thyme
200 ml double cream
4 tbsp grated parmesan
4 eggs
salt and pepper
garden cress, for decoration

1. Sweat the mushrooms in oil in a pan over medium heat until most of the water has evaporated. Add shallot and garlic and continue frying for another minute. Add thyme and season with salt and pepper.
2. Butter the inside of the ramequins and cover the bottom with mushroom mixture. Add cream, then parmesan, finishing off with the egg. Season with salt.
3. Cook in a water bath in the oven at 200 degrees for 15 minutes (the egg white should have set, but not the egg yolk). Take out and sprinkle some freshly ground pepper and decorate with some garden cress.