Yummy Breakfast

A friend sent me a wonderful gift the River Cottage Baby & Toddler Cookbook, with this yummy recipe inside.  It was easy peasy too (so I thought I would share it with you)!  

HELEN’S EGG PARCELS

1 tbsp olive oil
a bunch of spring onions, sliced
a couple of handfuls of spinach
4 eggs, lightly beaten
a splash (1-2 tbsp) whole milk or cream
a small knob of unsalted butter, melted
a few scraps of cooked, flaked fish, or cooked, chopped ham or bacon
50g grated cheddar or other hard cheese
freshly ground black pepper and sea salt (optional)

Preheat the oven to 200C. Heat the oil in a small frying pan over a medium heat. Add the spring onions and cook gently for a few minutes until soft. Add the spinach and cook, stirring, until it has wilted. Leave to cool, then chop the mixture roughly.

Lightly beat the eggs, milk or cream and melted butter in a jug or bowl to combine. Add some seasoning if you like. Pour the egg mixture into the cups of a 12-hole mini-muffin mould – each one should be about two-thirds full. Add a little of the spinach mix to each, then a little cooked fish, ham or bacon. Finish with the grated cheese. Bake for 12-15 minutes until puffed and golden.

Leave the parcels to cool a little (they will sink a bit, but don’t worry), then pop out of the muffin mould. Serve warm or cold – on their own, as a snack, or with potatoes and a tomato or cucumber salad.

Makes 12.

Try it for your next Sunday brunch!