Lazy Saturday Brunch
I don't eat breakfast on a daily basis but on the weekend if I am going to have breakfast I usually go for bacon and eggs, but this week I had one obstacle, my sister. She was around for breakfast this Saturday and doesn't eat bacon. Crazy I know! So I had to come up with an alternative that we would both enjoy and keep us going for the rest of our busy day. Egg, Spinach and Ricotta Breakfast Muffin.
Because it was just the two of us, muffins were perfect. A few recipes that I found made tarts either single serves or one large one. The muffins were also quicker to cook because they were smaller.
The recipe was quite simple. Firstly preheat the oven to 180 degrees Celsius. Melt 60 grams of butter in a deep sided fry pan. Once melted add 1 garlic clove, finely chopped, and 1 leek, finely sliced. Cook down for approx. 5 minutes on a medium heat, stirring occasionally. Once cooked add 2 good handfuls of coarsely chopped spinach leaves to the pan. Cook until sweat down.
Once the leaves have wilted remove the pan from the heat and put in to a bowl. Mix in 150 grams of ricotta crumbled. In a jug lightly beat together the eggs and 100 mls of sour cream. You will need one egg per muffin, I made 6 muffins, so used 6 eggs to my 100mls of sour cream. Season with salt and pepper.
I lined the muffin tray with 3 layers of filo pastry, brushing each sheet with butter and the tin itself. Once the tin was lined I put a spoonful of the spinach and ricotta mixture into each hole. Then pour over the egg mixture.
I cooked mine for about 15-20 minutes. Until they were just golden on top. See the finished product below.
A few for the recipes that I looked at suggest that they be served with a tomato chutney which I think would be perfect with the muffins. Sadly I didn't have any on hand so we just used tomato sauce. It was a good alternative but chutney would have been the icing on the cake.
They were yum and I will definitely be making them again. Overall they were pretty easy to make and not very expensive either.
Happy cooking until next time, Kate.
**Ingredients
Because it was just the two of us, muffins were perfect. A few recipes that I found made tarts either single serves or one large one. The muffins were also quicker to cook because they were smaller.
The recipe was quite simple. Firstly preheat the oven to 180 degrees Celsius. Melt 60 grams of butter in a deep sided fry pan. Once melted add 1 garlic clove, finely chopped, and 1 leek, finely sliced. Cook down for approx. 5 minutes on a medium heat, stirring occasionally. Once cooked add 2 good handfuls of coarsely chopped spinach leaves to the pan. Cook until sweat down.
Once the leaves have wilted remove the pan from the heat and put in to a bowl. Mix in 150 grams of ricotta crumbled. In a jug lightly beat together the eggs and 100 mls of sour cream. You will need one egg per muffin, I made 6 muffins, so used 6 eggs to my 100mls of sour cream. Season with salt and pepper.
I lined the muffin tray with 3 layers of filo pastry, brushing each sheet with butter and the tin itself. Once the tin was lined I put a spoonful of the spinach and ricotta mixture into each hole. Then pour over the egg mixture.
I cooked mine for about 15-20 minutes. Until they were just golden on top. See the finished product below.
A few for the recipes that I looked at suggest that they be served with a tomato chutney which I think would be perfect with the muffins. Sadly I didn't have any on hand so we just used tomato sauce. It was a good alternative but chutney would have been the icing on the cake.
They were yum and I will definitely be making them again. Overall they were pretty easy to make and not very expensive either.
Happy cooking until next time, Kate.
**Ingredients
- 60g butter
- 1 garlic clove
- 1 leek
- 50 grams spinach leaves
- 150 grams ricotta
- 100 ml sour cream
- 6 Eggs
- Approx. 6 sheets of Filo Pastry
- Salt and Pepper
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