Thermomix Ham Hock Egg Muffins
A great way to use up left over ham, gammon, chorizo etc. is these savoury egg muffins
Ingredients
- 1 small onion peeled and quartered
- ½ carrot
- ⅓ courgette peeled
- ¼ yellow pepper
- fresh coriander
Black pepper
- 6 egg yolks don't fancy separating the eggs? Don't blame you. Use the eggs whole, they'll just make more egg muffins which will be less yellow
- 1 splash whole milk
- 1 handful ham hock or ham see how to cook gammon in the Instant Pot here
Instructions
- Preheat oven to 200ºC (180ºC fan oven) and grease muffin tin holes with butter.
- Add onion and carrot to the Thermomix bowl: 5 seconds, speed 5.
- Add courgette, the yellow pepper, fresh coriander and the black pepper: 2 seconds, speed 5.
- Add egg yolks and the dash of milk: 30 seconds, speed 3.
- Pour the mixture into the muffin tin holes, it won't rise very much so you can fill them quite a bit but avoid going to the top, three quarters. Then bake for 10-15 minutes until cooked through. Enjoy with a coffee. In an air fryer, bake at 170ºC for 10 minutes and check.
- Note: You could steam these in your Instant Pot or in the Varoma of course. In the Instant Pot pour 250 ml into the inner pot, trivet in place, silicone muffin cases or mini pudding tins filled with the mixture go on to of the trivet. Press Manual, programme 5 minutes and quick release for the silicone moulds, I'd allow a bit longer for mini pudding tins. Let me know how it goes!If using the Varoma, try using just boiled water from the kettle as otherwise it will take longer. They might need longer in the Varoma.
- Tip: If you’re in a hurry, you can always turn it into tasty scrambled eggs or a delicious omelette once mixed. You know, because life is so unpredictable...
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