Mark Lane's Breakfast Muffins and Beetroot, White Bean, Rocket & Feta Salad
Savoury Breakfast Muffins
Makes 6 muffins
Ingredients:
6 large eggs - beaten
Half a red onion - sliced
2 large handfuls of baby spinach
Feta cheese
Method:
Pre heat oven to 180
Sauté the onion until soft. Add the baby spinach to the pan and sauce for long enough to wilt.
Grease six sections of a muffin tin, and divide the onion and spinach between the sections.
Divide the beaten egg between each section too to cover the veg. Then sprinkle feta cheese, according to taste into each muffin.
Bake for 20-25 minutes until firm. Halfway through the baking, go around the edges of the cooking muffins with a palette knife to prevent excessive sticking.
Beetroot, White Bean, Rocket & Feta Salad
Ingredients:
400g tin of white beans - drained
3 small cooked beetroot - cut into wedges
2 handfuls of rocket
70g feta cheese
Juice of half a lemon
2 tbsp extra virgin olive oil
Method:
Combine the white beans, beetroot and rocket. Crumble in the feta cheese and toss well
Add the dressing ingredients together, whisk with a fork and dress the salad. Toss again and serve
