Veg-packed egg muffins with bean salad
Enjoy these veg-filled egg muffins with a bean salad for a healthy lunch. Eggs are nutritional powerhouses, and the dish delivers four of your 5-a-day
Ingredients
- 2 tsp olive or rapeseed oil, plus extra for brushing
- 320g chestnut mushrooms, halved and thinly sliced
- 2 garlic cloves, finely grated
- 2 tbsp thyme leaves
- 320g baby spinach
- grating of nutmeg
- 6 large eggs
- 15g anchovies, finely chopped
For the bean salad
- 2 x 400g cans black-eyed beans, drained
- 200g can sweetcorn
- 1 red onion, finely chopped
- 8 Kalamata olives, sliced
- 10g flat-leaf parsley or half parsley, half basil, chopped
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
Instructions
- STEP 1
Heat the oven to 200C/180C fan/gas 6. If you don’t have a non-stick muffin tray, line the 12 holes with lightly oiled muffin cases that have been smoothed out.
- STEP 2
Heat a large non-stick pan and fry the mushrooms over a medium heat, covered, for 8 mins until they’re smaller in size, then remove the lid. Add the garlic and thyme and cook for a few minutes. Tip into a large bowl. Add the spinach to the pan, cover and cook for 5 mins until wilted, then squeeze out the water and put in the bowl with the mushrooms.
- STEP 3
Add a good grating of nutmeg and break in the eggs. Whisk to combine, add the anchovies and whisk again. Divide the mixture between the muffin cases, then bake for 12-15 mins until set. Peel off the cases while warm.
- STEP 4
Meanwhile, tip the beans, corn, onion, olives and parsley into a bowl, then toss with the oil and balsamic vinegar. Serve three muffins per person, warm or cold with the salad. Will keep chilled for up to three days.
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