Ingredients:
- 1 1/2 cups finely chopped Broccoli florets (250 g), steamed until just tender
- 1 tsp unsalted Butter (5 g)
- 1/4 cup finely diced Shallot or Red Onion (40 g)
- 1 clove minced Garlic (5 g)
- 1 cup tightly packed Mature Cheddar Cheese (120 g), freshly grated
- 2 tbsp finely chopped Fresh Chives or Parsley (15 g)
- 12 Large Eggs
- 1/4 cup Single Cream (Half-and-Half) (60 ml)
- 1 tsp Dijon Mustard (5 ml)
- 1/2 tsp Sea Salt (3 g)
- 1/4 tsp Freshly Ground Black Pepper (1 g)
Instructions:
- Pre-Cook the Broccoli: Steam or blanch the broccoli florets for 3–4 minutes until fork-tender but still vibrant. Immediately drain them thoroughly and pat them dry with a clean tea towel. This step is essential to prevent a watery muffin base.
- Sauté Aromatics: Melt the butter in a small frying pan over medium heat. Add the diced shallot and sauté for 2–3 minutes until soft. Add the minced garlic and cook for 30 seconds until fragrant. Remove from heat and allow to cool slightly.
- Prepare the Tin: Preheat the oven to 180°C (350°F). Lightly grease the 12-hole muffin tin or line with silicone cases.
- Whisk the Egg Base: In a large mixing bowl, vigorously whisk the 12 eggs until light and frothy (about 1 minute).
- Add Dairy and Seasoning: Whisk in the single cream, Dijon mustard, salt, and pepper until fully combined.
- Fold in Solids: Gently fold the dried, pre-cooked broccoli, grated cheddar, sautéed shallot/garlic mixture, and fresh chives into the egg base. Stir just until combined; do not overmix.
- Portion the Mixture: Pour or ladle the egg mixture evenly into the 12 prepared muffin cups, filling each nearly to the brim. Ensure the solid ingredients are evenly distributed.
- Bake: Bake for 22 to 25 minutes. The muffins are done when the centres are fully set, slightly puffed, and a knife inserted into the middle comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before gently removing them. Serve warm or cool completely before storing.