I seem to be a little bit obsessed with tomatoes at the moment, but can you blame me when we have so many varieties to choose from, and all with their own subtle flavours. These were done in a little bit of olive oil, garlic, chilli, fresh thyme and a crack of salt and black pepper. Topped with soft-boiled eggs. Fresh basil to garnish. 🍅🍅🍅 Tomato fun facts: • It's made up of 95% water. • The best way to store fully ripe tomatoes is at room temperature. #tomatoes#tomatofetish#bantingfriendly#fromtracyskitchen#coloursofnature
Serving up my heart on a platter...plenty of love to go around 😍😊🙃😁 These breakfast muffins are so easy to make! See recipe below.
For equipment, all you need is a muffin tray - as you can see I've used a heart-shaped one, to add a bit of fun. I also opted for a silicone tray, so removing the muffins are really, really easy and cleaning is a breeze.
For the egg mixture, combine the following ingredients in a bowl (makes about 5 muffins - adjust as needed):
- 2 jumbo eggs, beaten
- a dash or two of milk
- ground salt, black pepper and paprika to taste
- 1 round of feta cheese, roughly crumbled
- spinach leaves, roughly chopped
- chopped spring onion
- grated parmasan.
You can use just about any combination to make your own signature muffins - mushrooms, peppers, chillies, red onions and fresh herbs like parsley are good options. Play around and have fun!
Preheat the oven to 180°C. Then line the muffin cups with your bacon. Streaky bacon would be easier to use, but I prefer back bacon and cut it down to fit the shape of the cups. Ensure that you line the sides evenly, so that it cooks evenly. A little bit of overlap is fine to 'seal' the lining, but don't have one side layered double. Don't layer the bottom of the cup.
Fill your cups about 3/4 with your eggs. The egg will expand when it cooks, so if your cup is too full your 'cups will runneth over' in a not so good way. I find that a soup ladle is the perfect spooning utensil for this job. Pop the tray into the oven for about 12 minutes - set your timer! At this point I check on the muffins - the eggs should have risen beautifully forming a dome, and be firm/dry. You will notice if there is still too much liquid bubbling out - let them cook for a few minutes more until dry.
Once done, remove from the oven and allow to stand for a few minutes. This allows the dome to settle and become flat, and for the muffins to cool.
Finally, remove muffins from cups, plate up, garnish with some fresh herbs and a crack of black pepper, and serve! Bon Appétit!! Let me know how it goes 😊