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20 minutes

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Easy tomato shakshuka

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1 hour

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Easy folded eggs with asparagus soldiers

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Gregory Czarnecki's potato omelette with dandelion salad

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Gregory Czarnecki’s potato omelette with dandelion salad

20 - 25 minutes

Turkish-inspired eggs with crispy chorizo and pita toast

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Turkish-inspired eggs with crispy chorizo and pita toast

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Fried eggs in brown butter with labneh and corn

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Fried eggs in brown butter with labneh and corn “ribs”

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The perfect jammy eggs

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The perfect jammy eggs

5 minutes

Baked shakshuka with feta and home-made labneh

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Baked shakshuka with feta and home-made labneh

50 minutes

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Breakfast recipes

Eggs en cocotte with boerewors

20 minutes

Carb-conscious kale-and-chorizo muffins

Egg recipes

Carb-conscious kale-and-chorizo muffins

20 minutes

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Carb-conscious kale-and-chorizo muffins

By Abigail Donnelly

Serves Makes 12

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

8 leaves kale, stems removed
450 g ricotta
110 g chorizo
8 free-range eggs, beaten
2 T buttermilk
100 g mature Cheddar, grated
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 200°C. Grease a 12-hole muffin pan and tear the kale leaves into the moulds.

Top with chunks of ricotta and divide the chorizo evenly between the moulds.

Whisk the eggs with the buttermilk, cheese and seasoning. Pour a little mixture over each muffin, then bake for 18 20 minutes or until puffed up and golden brown.

Serve immediately.

Cook's note: I prepare this mixture the night before so that all I have to do in the morning is fill the muffin pan and bake for 20 minutes while I’m getting ready. Great for your kids when they come home starving from school!

Browse more muffin recipes here.