Com­fort food with­out guilt

CityPress - - T# - Charl.blig­naut@city­

Maybe it’s be­cause it’s in the shape of a muf­fin that I am tricked into be­liev­ing I am eat­ing a de­li­cious, naughty thing in­stead of hav­ing a healthy shot of pro­tein in the morn­ing. But it works – you should try it. Egg muffins are per­fect with a few por­tions of fruit for break­fast or as a mid-af­ter­noon snack.

I’m a veg­e­tar­ian, but I do eat eggs, and I find that, es­pe­cially if I’m ex­er­cis­ing, I get pro­tein crav­ings. Lately, I pre­fer to dis­guise the taste of the eggs.

En­ter my year­long ob­ses­sion with bak­ing a tray of egg muffins on a Sun­day night for the week ahead.

They lit­er­ally take 10 min­utes to pre­pare and another 15 or so to cook. The best part is you de­cide what goes in them.

If you’re watch­ing your weight but work in a stress­ful en­vi­ron­ment where you need com­fort food and a dash of energy, you’ve found your next food thing.

Just fol­low my easy recipe be­low, but choose what­ever in­gre­di­ents you want. It makes 12 egg muffins.


10 large eggs, whisked Large hand­ful of basil or spinach, roughly chopped

3 large spring onions or half a large onion, finely chopped

Half a cup of chopped-up sun-dried tomato

A large chunk of feta, crum­bled

A large hand­ful of ched­dar cheese, grated


Chop up the leaves, tomato and onion. Crum­ble and grate the cheeses. Whisk the eggs lightly. Grease a muf­fin tray. Now di­vide your pile of in­gre­di­ents evenly into the muf­fin cases. Start with the leaves, then the toma­toes, onion and a lit­tle feta in each. Care­fully pour in the egg mix­ture, stop­ping be­fore you reach the top. Fi­nally, sprin­kle some grated ched­dar over each muf­fin. Pop into a 190°C pre­heated oven and bake for about 15 min­utes. The muffins will start to turn de­li­ciously brown and you’ll know they’re ready.

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