- Green Goddess Egg Muffins.jpg (32.26 KiB) Viewed 722 times
Preparation Time: 10 minutes
Cooking time: 25 minutes
Serves: 12
No nutritional information available, but this is a Weight Watchers recipe.
Ingredients
- 1 tsp olive oil
- 150g (5oz) asparagus, trimmed and cut into 3cm (1in) lengths
- 100g (4oz) Tenderstem broccoli, cut into 3cm (1in) pieces
- 8 large eggs, lightly beaten
- 80g (3oz) half fat creme fraiche
- 10g (½oz) fresh tarragon, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp chives, snipped
Method
1. Preheat the oven to 190°C/fan 170°C/gas mark 5. Using a pastry brush, grease a 12 hole muffin tin with the oil. Transfer the tin to the oven to heat.
2. Cook the asparagus and broccoli in a pan of boiling water for 3 minutes, or until just tender. Drain, refresh under cold running water and drain again. Set aside.
3. Put the eggs and creme fraiche into a large jug, season to taste, and whisk until frothy. Stir in the fresh herbs, then carefully pour the mixture into the prepared tin. Top with the broccoli and asparagus, then bake for 15 - 20 minutes, until set and golden.
4. Set aside to cool completely in the tin, then gently release the muffins by running a knife around the edges.
5. Serve 3 muffins per person with mixed salad to serve.
¡SHARE TOPIC!