Salami and egg cups

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Salami and egg cups

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Ingredients

12 piece(s)

Salami and egg cups

7 eggs
130 g Milk
1 tsp Vegetable stock paste
to taste pepper, ground
130 g tomato, diced
2 tsp pesto, basil, homemade
50 g black olives, diced
80 g salami, or ham, diced

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6
7

Preparation
8
9

Recipe's preparation

Preheat oven 180°C. Place eggs, vegetable stock, pepper and milk in bowl. Mix 20 seconds, speed 5.

Add diced tomato, olives, salami and pesto and mix for 20 seconds on speed 4

reverse.

Pour into silicone Mix shop muffin tray. If using regular muffin tins, ensure you have wiped with oil so they don't stick.

Cook for 12-14minutes in oven. Once cooked, set aside for a few minutes before removing to cool on a cooling rack. If you leave in the muffin tray, they may sweat.

Serve as is or with homemade garlic aioli or with a side salad. Eat warm or cold.

Accessories you need

Spatula TM5/TM6
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Tip

Swap out the salami for ham.

Don't forget to use my name; 'Alexis Paterson' if you choose to buy the silicone Mix shop tray.

Thank you

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.