Veg-packed egg muffins with bean salad

• rapeseed oil↗2 tsp olive or tsp

  plus extra for brushing

• chestnut mushrooms↗320g g

  halved and thinly sliced

• garlic cloves↗2

  finely grated

• thyme leaves↗2 tbsp tbsp
• baby spinach↗320g g
• nutmeg↗grating of
• eggs↗6 large
• anchovies↗15g g

  finely chopped

• black-eyed beans2 x 400g cans

  drained

• sweetcorn↗200g can g
• red onion↗1

  finely chopped

• Kalamata olives↗8

  sliced

• flat-leaf parsley↗10g g

  or half parsley, half basil, chopped

• olive oil↗1 tbsp tbsp
• balsamic vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. If you don’t have a non-stick muffin tray, line the 12 holes with lightly oiled muffin cases that have been smoothed out.

2. 2

   Heat a large non-stick pan and fry the mushrooms over a medium heat, covered, for 8 mins until they’re smaller in size, then remove the lid. Add the garlic and thyme and cook for a few minutes. Tip into a large bowl. Add the spinach to the pan, cover and cook for 5 mins until wilted, then squeeze out the water and put in the bowl with the mushrooms.

3. 3

   Add a good grating of nutmeg and break in the eggs. Whisk to combine, add the anchovies and whisk again. Divide the mixture between the muffin cases, then bake for 12-15 mins until set. Peel off the cases while warm.

4. 4

   Meanwhile, tip the beans, corn, onion, olives and parsley into a bowl, then toss with the oil and balsamic vinegar. Serve three muffins per person, warm or cold with the salad. Will keep chilled for up to three days.