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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!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 50 g crayfish tails
  • 4 eggs
  • ½ cup green peas or chopped green beans
  • 2 Tbsp grated Parmesan
  • Grated Zest of ½ lemon
  • Pinch of Cayenne pepper optional
  • 1 Tbsp chopped fresh basil
  • Salt & pepper

Method
 

  1. Preheat the oven to 180°C. Grease a muffin tin with butter.
  2. Whisk the eggs in a bowl. Roughly chop the crayfish tails, add these to the eggs.
  3. Add the Parmesan, lemon zest, your chosen vegetable, basil and a pinch of cayenne (if liked). Season with salt and pepper.
  4. Gently combine, then spoon the mixture into the muffin tin. You should get about 6 muffins.
  5. Bake in the oven for 20 minutes until golden, then let them cool in the tin for a couple minutes.
  6. Transfer them to a plate and serve warm, or let them cool and cover/chill until needed.