Searching for the right finger-food in your subsequent picnic this summer season? Wholesome and appetising, these egg muffins will do the trick.


15g inexperienced asparagus


oil; for greasing

100g cherry tomatoes

100g halloumi

1 bunch chives

8 massive eggs

2 tbsp Parmesan; grated

freshly floor black pepper

1 pinch smoked paprika


Step 1.

Peel the decrease third of the asparagus. Blanch the spears in boiling salted water for 3-4 minutes. Then take away, rinse underneath chilly water and drain. Reduce into skinny slices.

Step 2.

Preheat the oven to 180 °C and grease the holes of a 12-hole muffin tin with oil.

Step 3.

Quarter the tomatoes, reduce the halloumi into cubes and finely chop the chives. Put apart a tablespoon of the chives for serving, then mix the remainder in a bowl with the asparagus, tomatoes and halloumi.

Step 4.

Whisk the eggs with the Parmesan, salt, pepper and paprika in a bowl. Divide the asparagus combination between the holes within the muffin tin. Pour the eggs excessive and bake for 20-25 minutes till golden and set. Take away from the moulds, sprinkle with the remaining chives and serve whereas nonetheless heat.

Makes 12.