Ingredients
2 eggs
200 ml semi skimmed milk
2 tbsp oil
100 grams finely chopped chorizo
125 grams mature cheddar, grated
Method
Sources
📖
Recipe1M+
dataset
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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pre heat oven to gas mark 5, 190c (170c in a fan assisted oven) mix your eggs, milk and oil in a bowl. in a separate bowl, mix the rest of your ingredients. i prefer to briefly cook the chorizo in a frying pan first and allow to cool, but as it is pre-cooked, you can skip this step if you're pressed for time. pour your wet ingredients onto your dry ones and mix until just combined. pour your mix into muffin cases - i prefer to use silicone ones, so i can pop them straight out, but paper ones work just as well. if desired, add a small amount of grated cheese to the top. bake for approximately 20 minutes, or until a skewer/toothpick comes out clean. (be careful checking in this way, as the cheese can stick to the skewer and look like uncooked mix). allow to cool slightly for a great accompaniment to a meal, or cool completely for a scrummy picnic or lunch box snack!