Asparagus and prawn egg cups

Name: Asparagus and prawn egg cups
Total time: 30 min
Cuisine: French
Ingredients: 8 eggs; 150g cooked peeled prawns; 150g asparagus, thinly sliced; 10g fresh chives, snipped; 1 lemon, zested; 150ml skimmed milk; 5ml low fat cooking spray

Muffin-tin egg cups with asparagus, prawns and chives. Neat to serve and perfect for a brunch table.

Time30 min
LevelEasy
Costabout £1.73 a head
Oven180°C (160°C fan)

4 servings

Ingredients

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8eggs
150 gcooked peeled prawns
150 gasparagusthinly sliced
10 gfresh chivessnipped
1lemonzested
150 mlskimmed milk
5 mllow fat cooking spray

Method

1
Heat the oven to 180°C (160°C fan). Spray a 12 hole muffin tin well with low fat cooking spray.
2
Blanch the asparagus in boiling water for 1 minute, then drain.
1 min
3
Beat the eggs with the milk, lemon zest and pepper.
4
Divide the asparagus and prawns between 8 of the holes.
5
Pour the egg mix over and sprinkle with chives.
6
Bake for 15 minutes, until puffed and set. Cool for 3 minutes before lifting out.
15 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.