SAVORY EGG MUFFINS

For 8 muffins:

6 eggs

45 ml whole milk

Salt and freshly ground pepper

35 g fresh spinach, finely chopped

50 g feta, crumbled

50 g semi sun-dried tomatoes, finely chopped

1 tsp baking powder

Small bowl of crème fraîche and a few sprigs of parsley

Preparation:

1. Preheat the oven to 190 °C and lightly grease the muffin tins with oil or baking spray

2. Beat the eggs in a large bowl until light and foamy. Add the milk and season with a little salt and

pepper

3. Then add the spinach, feta, sun-dried tomatoes and baking powder and mix well

4. Place the muffin tins on a baking tray or rack and fill them with the mixture

5. Bake the muffins in the preheated oven for +/- 20 minutes until golden brown and cooked through

6. Let them cool slowly so they do not completely collapse

7. Place the muffins on a nice plate, garnish with a quenelle of crème fraîche and a sprig of parsley

and enjoy!