Chicken & Mushroom breakfast muffins with Sichuan pepper |
Last night in preparation of my weekly meals, I decided to change the taste and quantity of the ingredients of my usual Breakfast muffins that were much of a success last month. Still maintaining much of the same ingredients but tweaking the spice to include Sichuan pepper, a wholespice used mainly in Asian cuisine which has a distinct and unique hot lemony overtone. I also reduced the quantity of eggs to create 8 muffins.
Ingredients
4 large eggs –
3 deboned chicken thighs cut into small bite sized pieces
100g mushrooms finely sliced
1/2 an onion finely sliced
1 tblsp melted coconut oil
a sprinkle of cumin seeds
1/4 to /1/2 tsp Sichuan pepper roughly cracked
3 tbslp chopped fresh coriander (substitute with fresh Italian flatleaf parsley)
optional: finely sliced green chilli
Here’s How
- Preheat the oven to 180 degrees
- Dice the chicken into bite size or smaller pieces
- In a large bowl whisk the eggs together with seasoning and set aside
- In a non stick pan, heat the oil and add the cumin seeds to sizzle point, about 2 minutes
- Add and sauté the onions, chilli, until soft
- Add the diced chicken and mushrooms and the for Sichuan pepper for flavouring
- Cook for 10 minutes and set aside to cool
- Once cool, add the chicken mixture, and fresh coriander to the eggs and mix well
- Spoon the mixture with even distribution into 8 servings in a non-stick or greased muffin tin (I used the silicon variety) Bake for 15 to 20 minutes until eggs are cooked