Egg & Tuna Filo Muffins
- Prep: 10 minutes
- Cook: 25 minutes
- Serves: 6 muffins
Delicious for breakfast, light lunch or just a snack. Feel free to substitute the tuna for bacon or mushrooms.
INGREDIENTS
- Drizzle of olive oil
- 1 onion, diced
- 1 teaspoon smoked paprika
- 4 sheets Filo pastry
- 5 eggs
- Freshly ground black pepper
- Pinch LoSalt
- Handful fresh chopped parsley
- 110g can tuna fish, drained
- 10g grated mature cheddar cheese, grated
METHOD
- Pre-heat the oven to 160˚C.
- Add a drizzle of olive oil to a hot pan, add the onion and cook for 3-4 mins until starting to colour.
- Next add 1 teaspoon of smoked paprika. Stir and sauté for a further 2 minutes, then set aside.
- Meanwhile, take 4 sheets of Filo pastry and cut into squares, big enough to line 6 muffin tray holes. Place 3 squares of pastry into each of the 6 holes.
- Now, beat the eggs and season with black pepper and a pinch of LoSalt.
- Add the sautéed onions, the chopped fresh parsley and the drained, flaked tuna fish.
- Stir well and pour into the 6 pastry muffin holes.
- Sprinkle on top with the grated cheese.
- Now pop in the oven for 12-15 min until the egg is cooked and the pastry is golden.
- Serve warm or cold.