Mushroom and asparagus egg cups
These mushroom and asparagus egg cups are perfect for weekend brunches. I made them with grated hard goat’s cheese, but Cheddar, Parmesan or feta would work too. For a dairy-free version, omit the cheese! I cooked the egg cups in an air fryer, but you can use the oven too. Serve them with a crispy salad on the side.
Ingredients
Method
- If you’re using the oven, preheat it to 180°C.
- Cut the asparagus in to 2cm pieces. Chop the mushrooms too.
- Put them in a frying pan, add some olive oil and a pinch of dried oregano and gently cook for 5 minutes, until vegetables are tender. Set aside to cool.
- Whisk the eggs in a mixing bowl with some salt and pepper. Set aside.
- Evenly divide vegetables between 4 silicon muffin cups. Scatter the cheese over the vegetables, then pour over the eggs evenly.
- Put them in the air fryer (you can top them with a pinch of grated cheese, if liked) and cook for 20 minutes.
- In the oven, bake them for 25-30 minutes or until golden brown.
- Serve warm.