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| THE LIGHTHOUSE |
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you are here: Recipes | Egg and tomato muffin recipe |
Egg and tomato muffin recipe
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Egg and tomato muffins
Production Amor Engelbrecht Production Assistant Katelyn Williams Food Assistant Willem Fölscher Photographs Angie Làzaro Photographer’s Assistant Richard Aaron
(makes 8)
½ cup breadcrumbs
6 eggs
½ cup ricotta
4 spring onions, sliced
1 tomato, chopped
2T grated Parmesan or aged cheddar
Grease an 8-hole muffin tin with melted butter. Divide the breadcrumbs between the holes, shaking to cover the sides. Turn upside down to remove excess. Blend eggs and ricotta, season, then add onions and tomato. Spoon into tin. Bake for 15 minutes at 180ºC, scatter with cheese and return to the oven briefly to melt the cheese. Invert when slightly cooled.
See more delicious breakfast recipes:
›› Crispy almond French toast
Crispy almond French toasts with summer fruits
›› Poached eggs
Spring onion potato cakes with poached eggs
›› Corn fritters recipe
These fritters can be enjoyed with bacon and syrup or with fruit and yoghurt. They are also lovely on their own. |
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| WEDDING INSPIRATION |
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