Evesham egg muffins
prep: 10 minutes
cook: approx 10 minutes
serving: 2
Nutrition Facts
each serving
KCal
316
Carbs
26.6g
fiber
6.1g
Protein
25.3g
Fat
10.6g
Saturates
3.4g
Sugars
5.7g
Salt
1.28g
Fruit/Veg Portion
1
Ingredients
all 7 types- 1 bunch asparagus (10 medium spears, 200g)
- 2 tbsp vinegar (malt, spirit or cider)
- 2 large eggs
- 2 muffins (ideally wholemeal)
- 2 tsp half-fat cream cheese
- 50g wafer-thin ham
- pinch black pepper
Directions
3 steps in totalStep 1
Add the asparagus to a pan of boiling water and cook for 5–7 minutes until tender.
Step 2
Add the vinegar to a large pan of boiling water, gently crack the eggs into it and poach for 3–4 minutes.
Step 3
Split and toast the muffins under a preheated grill, then spread with a little cream cheese. Halve each muffin again, creating 4 semi-circles. Arrange the muffins on two plates, then divide the ham and the asparagus between each. Top each muffin with a poached egg, season and serve.
PRINT
I MADE IT
