Breakfast Muffins

Not something quite new....but very tasty! With the early spring glut of eggs from all our feathered friends we are having fun creating new twists on good food....here is another favourite.

Rebel Breakfast Muffins

Ingredients:

Spring onion, mushrooms & red nnion chopped fine (or anything you have)

Cheese 1 cup grated (smoked or strong goat cheese is lovely)

Fresh coriander, parsley, basil etc. diced

Finely chopped sea weed flakes

Bonita Tuna or other fish – 1 cup flaked (optional) 

Eggs 6 to 12 beaten with 2 tbsp milk, black pepper & sea salt to taste

Instructions:

Preheat oven to 200C

Grease your muffin tin – best to not use papers, they stick!

Sauté the veg lightly in olive oil for 5 to 7 minutes, then add the vegetables along with cheese, tuna etc. into a large mixing bowl, pour beaten egg mixture over top – then lightly stir by hand to blend. Place muffin pan on the center rack of preheated oven - bake for 22-27 minutes or until muffins are golden to light brown (they will puff up). 

Let muffins cool for a few minutes before removing from the muffin pan – then turn out onto a board or plate to cool down a bit before eating. Can be stored in the fridge for a couple days – seem to freeze ok, but nicest when fresh with a piece sourdough toast......

Rebel Breakfast Muffins 

Two Geese A Laying - Quiche....

After taking a little break from cooking over the weekend – due to being so busy with other things- today I was back in the kitchen with some rather large goose eggs to use up.

Right now with the spring coming on into full swing (you would never know it today however with the snow flurries) our geese are laying an egg each day. And we love it!

They are such wonderful large specimens of life and especially great for baking, cooking or eating as they are. Because the rest of us are doing our parasite cleanse, I wanted to make something with the eggs that could be kept and frozen.

Funnily enough – unless we have our own eggs, we don’t often eat that many of them, so quiche or egg pie is not something I would make very much of. But today I decided to give it a go.

Of course then I had to carefully consider how to go about it and whether I would make one in layers of mix everything together. I also wanted a pie with a crust, but not something heavy or doughy.

In the end I made an oatmeal based butter and coconut crust – baked it on it’s own for a few minutes and then poured in the filling. For the filling – I used up a few things I had on hand...

To start with I had a huge bag of pok choy, some kale and spinach – this was gently steamed down to greens and then blended while I stir fried some onion, leek, garlic and celery in a little olive oil.

Next I chopped some Welsh onion stems, garlic chives and other green shoots from the garden and placed these fresh into the steamed greens along with fresh coriander.

By now it was starting to smell very fragrant! Then I just added these together – the greens, the stir-fry, some feta cheese and left over olives were sliced and stirred into the mixture with salt, pepper and thyme.

I placed this mixture into each tin with the cooked pie crusts – and then poured well beaten goose eggs over top of each pie. After nearly 30 minutes in the oven, they were done – and got a thumbs up from my taste testers!

Can't wait to taste these myself....

April

Quiche with goose eggs