Egg muffins with asparagus, cherry tomatoes and halloumi

Looking for the perfect finger-food for your next picnic this summer? Healthy and appetising, these egg muffins will do the trick.


15g green asparagus


oil; for greasing

100g cherry tomatoes

100g halloumi

1 bunch chives

8 large eggs

2 tbsp Parmesan; grated

freshly ground black pepper

1 pinch smoked paprika


Step 1.

Peel the lower third of the asparagus. Blanch the spears in boiling salted water for 3-4 minutes. Then remove, rinse under cold water and drain. Cut into thin slices.

Step 2.

Preheat the oven to 180 °C and grease the holes of a 12-hole muffin tin with oil.

Step 3.

Quarter the tomatoes, cut the halloumi into cubes and finely chop the chives. Put aside a tablespoon of the chives for serving, then combine the rest in a bowl with the asparagus, tomatoes and halloumi.

Step 4.

Whisk the eggs with the Parmesan, salt, pepper and paprika in a bowl. Divide the asparagus mixture between the holes in the muffin tin. Pour the eggs over the top and bake for 20-25 minutes until golden and set. Remove from the moulds, sprinkle with the remaining chives and serve while still warm.

Makes 12.