Name: Veg-packed egg muffins with bean salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4 (2 people over 2 days)
Ingredients: 2 tsp olive or rapeseed oil plus extra for brushing; 320g chestnut mushrooms halved and thinly sliced; 2 garlic cloves finely grated; 2 tbsp thyme leaves; 320g baby spinach; grating of nutmeg; 6 large eggs; 15g anchovies finely chopped; 2 x 400g cans black-eyed beans drained; 200g can sweetcorn; 1 red onion finely chopped; 8 Kalamata olives sliced; 10g flat-leaf parsley or half parsley, half basil, chopped; 1 tbsp olive oil; 1 tbsp balsamic vinegar

Veg-packed egg muffins with bean salad on a plate

2 tsp olive or rapeseed oil
plus extra for brushing
320g chestnut mushrooms
halved and thinly sliced
2 garlic cloves
finely grated
2 tbsp thyme leaves
320g baby spinach
grating of nutmeg
6 large eggs
15g anchovies
finely chopped

For the bean salad

2 x 400g cans black-eyed beans
drained
200g can sweetcorn
1 red onion
finely chopped
8 Kalamata olives
sliced
10g flat-leaf parsley
or half parsley, half basil, chopped
1 tbsp olive oil
1 tbsp balsamic vinegar

Method

step 1
Heat the oven to 200C/180C fan/gas 6. If you don’t have a non-stick muffin tray, line the 12 holes with lightly oiled muffin cases that have been smoothed out.
step 2
Heat a large non-stick pan and fry the mushrooms over a medium heat, covered, for 8 mins until they’re smaller in size, then remove the lid. Add the garlic and thyme and cook for a few minutes. Tip into a large bowl. Add the spinach to the pan, cover and cook for 5 mins until wilted, then squeeze out the water and put in the bowl with the mushrooms.
step 3
Add a good grating of nutmeg and break in the eggs. Whisk to combine, add the anchovies and whisk again. Divide the mixture between the muffin cases, then bake for 12-15 mins until set. Peel off the cases while warm.
step 4
Meanwhile, tip the beans, corn, onion, olives and parsley into a bowl, then toss with the oil and balsamic vinegar. Serve three muffins per person, warm or cold with the salad. Will keep chilled for up to three days.