Having managed to shrink considerably earlier in the year, I am determined not to pile the pounds back on by eating toast continually, as is my usual practice. Problem is, that as both a vegetarian and an itinerant, it’s tricky for me to make sure that I eat the kind of healthy food that tastes good, as it requires access to particular shops and time in which to cook it.
That’s why I’m rather pleased with these little puffy egg things. They are basically a quiche mixture without pastry or cream, ludicrously simple and quick to cook.
Take a muffin tin – smaller (fairy cake size) is good, rather than the giant American ones, and either wipe a little butter around each indentation or, if you in a particularly diet fascist mood, use cooking spray. Then, to produce six of these, beat two large eggs together with a little grated cheese (I used Parmesan) using the finest grater you have (a little goes further this way). Add four raw chopped spring onions (scallions), including the green and mix together with the egg along with lots of black pepper & a pinch of salt.
Then, divide the mixture between the indentations. It should half fill each one. Pop into a hot oven at 180C and cook for about 10 minutes until they are all puffed up like mini Yorkshire puddings. I set the timer for 20, took them out at 15 and they were already a little overcooked as you can see. (Medium eggs will produce five of these.)