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.
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Leek & Mushroom Egg Muffins Recipe
Yield:
4
Servings
Difficulty:
Medium
Cooking time:
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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
- Preheat the oven to 180C (355F) fan.
- Sauté the sliced button mushrooms until they have consumed in size considerably. Put to one size.
- 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.
- In a bowl whisk the eggs, the cream and the grated cheddar cheese. Season well with salt and pepper.
- 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.
- Place 2 leek rings on top of the mixture in each ramekin.
- Bake for about 20 minutes. They will puff up quite a bit and then sink when you take it out.
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