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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 bunch green asparagus
  • 4 mushrooms
  • 1 pinch dried oregano
  • Salt & pepper
  • 4 eggs
  • 4 Tbsp Grated cheese of your choice

Method
 

  1. If you’re using the oven, preheat it to 180°C.
  2. Cut the asparagus in to 2cm pieces. Chop the mushrooms too.
  3. 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.
  4. Whisk the eggs in a mixing bowl with some salt and pepper. Set aside.
  5. Evenly divide vegetables between 4 silicon muffin cups. Scatter the cheese over the vegetables, then pour over the eggs evenly. 
  6. Put them in the air fryer (you can top them with a pinch of grated cheese, if liked) and cook for 20 minutes.
  7. In the oven, bake them for 25-30 minutes or until golden brown.
  8. Serve warm.