Savoury breakfast muffins with whole eggs

Eggs provide the perfect solution for family breakfasts in a hurry because they are so easy to whip up into a delicious and healthy start to the day.

Still one of the cheapest sources of animal protein, eggs boast a whopping 7g of protein each, which is a game-changer for keeping those little and grown-up tummies full and happy. Plus protein is known for its staying power, helping to keep hunger at bay longer than carbs or fats, so say goodbye to those mid-morning snack attacks.

Prepared with leftover boerewors, not only are these muffins an affordable, quick and nutritious treat, they can also be stored in the fridge for a few days. Just grab and go.

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Makes 5

Preparation time: 30 minutes

Cooking time: 30 minutes

Cost per recipe: Serves 5 for under R100

Ingredients:

• 6 eggs, at room temperature

• 310 ml (1¼ cups) self-raising flour.
• 2.5 ml (½ tsp) salt + extra.
• 250 ml (1 cup) lukewarm buttermilk.
• 45 ml (3 tbsp) sunflower oil.
• 375 ml (1½ cups) cheddar, grated.
• 2 spring onions, thinly sliced.
• 125 ml (½ cup) leftover boerewors, chopped.

Method:

Bring a small saucepan ¾ full of water to a simmer over medium high. Reduce heat to low, gently lower five of the eggs into the water and cook for four minutes. Remove the eggs and immediately place in a bowl of ice water until cold.
Carefully peel the eggs (they should be very soft and quite tricky to peel). Place in the freezer while you make the muffin batter.
Preheat oven to 200°C. Grease five cups of a jumbo muffin tray with cooking spray.
Combine the flour and salt. Make a well in the centre. Whisk together the remaining egg, buttermilk and oil. Stir the wet ingredients into the dry ingredients until just mixed.
Mix 250 ml (one cup) of the cheddar, onions and boerewors through the batter. Spoon 30 ml (two tbsp) of the batter into each of the prepared cups and make an indent in the center of each to hold the egg. Place an egg into each cup. Season with extra salt.
Spoon in the rest of the batter, around and completely covering the eggs. Bake for about 18 minutes or until the muffins are golden and just cooked. Sprinkle the remaining 125 ml (½ cup) cheddar over and bake for about three minutes or until the cheese has melted.
Cool in the pan for 15 minutes before removing. Serve warm.

Optional:

To make onion curls to garnish, thinly slice the green ends of a spring onion into long strips. Place them in a bowl of ice water for a few minutes until they start to curl up.

Drain.

Recipes supplied by :  www.sapoultry.co.za