2 Egg (Express) Brocolli, Chilli, Red Onion and Rosa Tomato Breakfast Muffins

I woke up this morning to no water in Pietermaritzburg and could only thank my lucky stars that I had a shower late last night!  I had a meeting to attend at 7.30am and could not face breakfast before leaving and knowing that there would be a full-on breakfast at the venue, I decided to make breakfast muffins based on the contents in the refrigerator and take them along with me.  The thing that I was concerned about was that I leave Pmb for home this afternoon and making a batch of 12 didn't gel well with me, as I would be returning in 6 days only.  So I thought that I could whip up a at least 3 with 2 eggs and it worked well!  Being at my mom's home and as a 76year old, who doesn't have all the modern cooking conveniences, like silicon baking utensils, I used her trusted old "bran" muffin baking pan, lightly greased with olive oil and the end result was perfect brekkie muffins! This recipe as in for the larger quantity of 6 eggs for 12 muffins can be used for any filling that takes your fancy - again, the thing I enjoyed about this little experiment-which-turned-out perfect, is that I was raised in a family were there is always freshly prepared food daily, irrespective of how hectic my parents work lives were, they put fresh food on our dinner table every day and that's a practice that is carried through in my home.  It doesn't take much to rise an hour earlier to make something freshly prepared for the days meal - fresh is always best!


Ingredients

2 eggs, beaten
1-2 tblsp water
Salt and freshly ground pepper to taste
1tblsp Extra Virgin Olive Oil
1/2 a red onion sliced
1-2 finely chopped green chillies (Optional)
65g tenderstem broccoli heads only
5-7 Rosa tomatoes cut in half


Here's How

• Crack 2 eggs into a medium sized bowl, add 1-2 tablespoons' of water, salt and pepper to taste, whisk well and set aside

 

• Heat a non-stick pan on the stove top, add the olive oil and when heated, add the red onion an green chilli and cook for 2-3 minutes.

 

 
• Thereafter add the cherry tomato and the brocolli and stir-fry briskly for 2-3 minutes

 

  

• Remove from heat and cool.  When cooled, add to the whisked egg and mix well

 

 





• Pour the mixture evenly into a lightly greased muffin pan (3 muffin cups were used for 2 eggs) and bake at 180 degrees for about 15-20 minutes, until the muffins are cooked.

• Once cooked, remove  muffin pan from oven and allow to cool, before removing and serving