Heat a skillet over medium heat. Add diced leeks (green & white part) and cook until they are wilted, for about 7 minutes. Stir while cooking to prevent leeks from browning. Set aside until ready to assemble egg recipes.
In a large mixing bowl, whisk together cream, eggs, lemon zest, salt, and pepper. Hold under refrigeration at 4’C/40’F or lower until ready to assemble egg recipes below.
Drain feta cheese in a colander. Crumble feta cheese and place in a small bowl. Hold under refrigeration at 4’C/40’F or lower until ready to assemble any of the egg recipes using this base egg, leek & lemon feta egg mixture.
Preheat oven to 350’F/175’C.
Spray 12 mould (4/5 oz) muffin/cupcake pan with cooking spray to yield 8 muffins per recipe.
Distribute the cooked leeks evenly across the bottom of each of the muffin cups. Pour the egg/cream mixture evenly (~ ½ cup) over the leeks. Top the egg/cream mixture in the pan with crumbled feta.
Bake the egg muffins for ~20 minutes until the edges are set but the center still jiggles just a little. Ensure the internal temperature of the egg muffins reach 74’C/165’F for a minimum of 15 seconds.
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