Crayfish egg muffins
If you want a recipe for a delicious snack or delicate starter look no further. Thesecrayfish egg muffinsare not only tasty but very easy to make too! You can serve them as party nibbles (with a glass of bubbly), as a main dish (with a crispy salad) for a light lunch/brunch, or as a starter in a dinner menu. They are also yummy cold, so take them in your lunch box to work or a picnic. I made them with defrosted green peas, but other veggies (such as beans, spinach etc) or sliced roasted pepper/sun-blushed tomatoes would work too. Enjoy!
Ingredients
Method
- Preheat the oven to 180°C. Grease a muffin tin with butter.
- Whisk the eggs in a bowl. Roughly chop the crayfish tails, add these to the eggs.
- Add the Parmesan, lemon zest, your chosen vegetable, basil and a pinch of cayenne (if liked). Season with salt and pepper.
- Gently combine, then spoon the mixture into the muffin tin. You should get about 6 muffins.
- Bake in the oven for 20 minutes until golden, then let them cool in the tin for a couple minutes.
- Transfer them to a plate and serve warm, or let them cool and cover/chill until needed.