Thursday, 12 March 2015

Mmm"Egg"a Muffin
Mmm"Egg" a Muffin
 
With Spring just around the corner,
I know we start to want to clean the clutter around us.  Cold winds disappear as warmer winds invite us out for cool walks on sunny days.
We usually begin to think of what we want to
"start"
leaning towards reflection and renewal for the
coming summer months.
Perhaps rethinking the way we eat and exercise??
Well...
 
These tasty little "muffins" are great
meals on the go for little or big hands.
Full of colour, with bright added veggies,
these can be made ahead and you have a
nutritional breakfast, lunch, brunch or dinner,
perfect for spring when we want to shed some
of winter's extra pounds.
On our way to a great summer!
Here's what you'll need:
 
5-6 asparagus stalks, washed, ends snapped off, diced
1/2 red pepper, diced
1 tsp garlic puree or 1 clove, minced
2 tbsp. EVOO
dash of salt
1/2 tsp thyme
1/4 cup soft cheese
I used Canadian Oka but, any cheese will do
 
Sauté all ingredients together on med. high heat for 2-3 min. Cool to the touch
 
Custard:
2 lg eggs
2 tbsp. original yogourt
1/4 tsp salt
 
Whisk together, set aside.
 
 
Crust:
3 sheets of filo pastry
EVOO
 
Stack sheets.
Cut into 4 even strips lengthwise
Brush 1 strip with EVOO
Fold in half
Press into a greased muffin form
Repeat with another strip and place crosswise into form. Continue until you have 6 forms shaped.
Fill form with vegetable mixture.
Stuff with cheese.
Spoon in egg mixture
Bake in a preheated oven for approx. 20min.
or until pastry is golden.

For anyone with dairy and egg allergies,
these can be made without.
Place 1/3 of the filling on an oiled and folded piece of 1 filo sheet.
Fold over.
Fold ends over.
Turn the pkg over and brush with oil.
Place on a baking sheet.
Bake following the same above directions.

 
Vegan Veggie Packet
 
Enjoy with love!