One version for the veggies, one for the meat eaters. All for under a tenner. The simplest brunch about.
The muffins are ready once they are firm so just keep checking them!
COOKING TIME (INCLUDES PREPARATION TIME): 30 Minutes
10 Eggs - £2.20
225g Chorizo Ring - £2.50
1 Bag of Spinach - £0.50
250g of Chestnut Mushrooms - £1.00
1 Lemon - £0.35
1 Bunch of Thyme - £0.70
Goat’s Cheese - £1.60
Garlic - £0.30
Milk - £0.45
Total Cost - £9.60 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat oven to 180°C/356°F
Beat 10 eggs, season with salt and pepper and add a splash of milk. Mix together, pour into a jug and set aside.
The Chorizo One. Break your chorizo ring into bite-size nuggets. Fry the chorizo until it is crispy. Add 2 or 3 big handfuls of spinach, and wilt it down. Remove the pan from the heat. Set the chorizo and spinach aside. Give the pan a rinse and then place it back on the hob.
The Mushroom One. Finely slice your chestnut mushrooms and 2 cloves of garlic. Add the garlic to the pan with a splash of olive oil. Fry for a minute, and then add your mushrooms. Fry the mushrooms until they are brown and caramelising.
Season with salt and pepper, throw in a handful of thyme leaves, grate over the zest of half a lemon and squeeze over 7 or 8 lemon juice drops (don’t add too much lemon juice, as it will overpower everything).
Mix it all together and remove from the heat.
Take a muffin tin. Pour a drop of oil into each muffin mould and rub it around the mould with your finger. Add your mushroom mix to 6 moulds and your chorizo mix to another 6 moulds. Pour your egg mixture over the filling so it comes to just below the top of the mould.
Whack the tin into the oven for 13-15 minutes or until the muffins are firm.
Remove the tin from the oven, and run a knife around the edge of each mould. Spoon the muffins out of the moulds and arrange on a board. Tuck in and enjoy while they are hot!