Veg packed egg muffins with bean salad
Ingredients
- 2 tsp olive or rapeseed oil plus extra for brushing
- 320g chestnut mushrooms halved and thinly sliced
- 2 garlic cloves finely grated
- 2 tbsp thyme leaves
- 320g baby spinach
- grating of nutmeg
- 6 large eggs
- 15g anchovies finely chopped
- 2 x 400g cans black-eyed beans drained
- 200g can sweetcorn
- 1 red onion finely chopped
- 8 Kalamata olives sliced
- 10g flat-leaf parsley or half parsley, half basil, chopped
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
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