These muffins are so tasty, nutritious and super easy to make. Ideal recipe for when you're hosting a brunch. Just make them a day beforehand and reheat them when your guests have arrived. Or make them and eat them as a salty lunch or snack.
Ingredients (good for 6 muffins)
* 1 or 2 shallots, depending on their size
* a splash of olive oil
* a small stalk of leek, finely chopped
* a handful of finely chopped spring onions
* 4 eggs
* salt & pepper
* a small splash of milk
* a little bit of feta or another type of cheese
Instructions
Preheat your oven to 170°C (340°F).
Gently sauté the finely chopped shallots in some olive oil over low heat. I believe the key to a delicious muffin lies in allowing the onions to caramelize slightly — letting them turn golden brown adds a rich, distinctive flavor.
Meanwhile, beat the 4 eggs in a bowl with a splash of milk, salt, and pepper.
Once the onions are caramelized (after about 5 to 10 minutes), add the chopped leek and sauté briefly with a bit more salt and pepper.
Mix the onion, leek, and a handful of spring onions into the egg mixture and stir well.
Pour the mixture into your silicone muffin molds and top each one with a bit of crumbled feta or another strong-flavored cheese. You can choose the size yourself — I usually get about 6 muffins out of 4 eggs.
Bake the muffins for 18 to 20 minutes until they are nicely golden brown. Take them out of the oven and let them cool on a rack. You’ll notice they shrink a little as they cool.
Enjoy!