Leek & Mushroom Egg Muffins Recipe

I’m not sure whether to call these mini fritatas or egg muffins, but they make a simple and tasty dinner with salad or idea for a vegetarian dinner party starter. These egg fritatas are baked in the oven so all it takes is to prepare the filling, and put them into ramekins, although I also use a silicon muffin mold. If you are using a Yorkshire pudding baking tray be sure to add some so that they don’t stick.

Leek & Mushroom Egg Muffins Recipe
Yield: 4 Servings
Difficulty: Medium
Cooking time:
Metric
US/Cups

Ingredients

  • 150 g button mushrooms
  • 2 tbsp olive oil
  • 2 stalks of leeks
  • 4 medium eggs
  • 100 ml oat cream
  • 75 g mature cheddar cheese
  • salt and pepper to taste

 

  • 5½ oz button mushrooms
  • 2 tbsp olive oil
  • 2 stalks of leeks
  • 4 medium eggs
  • 6½ tbsp oat cream
  • 2½ oz mature cheddar cheese
  • salt and pepper to taste

 

Instructions

  1. Preheat the oven to 180C (355F) fan.
  2. Sauté the sliced button mushrooms until they have consumed in size considerably. Put to one size.
  3. Cut the leeks in rings about 1cm thick and sauté gently so that the rings don’t break apart. Once they are soft and begin to caramelise they are ready. Personally I like some caramelisation, adds to the flavour.
  4. In a bowl whisk the eggs, the cream and the grated cheddar cheese. Season well with salt and pepper.
  5. Grease with olive oil 4 ramekins. Fill the ramekins to one about ladle full and divide the mushrooms and leeks (keep about 2 rings per ramekin to one side). Divide the rest of the egg mixture between the ramekins.
  6. Place 2 leek rings on top of the mixture in each ramekin.
  7. Bake for about 20 minutes. They will puff up quite a bit and then sink when you take it out.

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