Reader's Recipe: Quick Breakfast Muffins
Dulse Seaweed Flakes 30g Pouch - add to basket
Try this simple and delicious breakfast with a healthy dose of Dulse for a brunch treat on a lazy weekend.
Serves 6
Time 15 mins prep, 10 mins cooking
Easy
Thanks to Mara fan Kasia Banas from Edinburgh for the recipe and photos. These simple muffins are made using sliced bread with a delicious combination of bechamel sauce, Dulse and a slice of Parma ham in the middle.
Ingredients
- 10g Dulse
- 6 slices white bread, crusts removed
- 1 litre milk
- 75g Parmesan cheese, finely grated, plus more to top
- 60g cold butter chopped, plus more to spread
- 45g plain flour
- 3 slices Parma ham
- 1/4 teaspoon salt
- Pinch ground nutmeg
Method
- Melt butter in a saucepan over medium-high heat until foaming. Add flour and cook, stirring, for 1-2 minutes or until bubbling.
- Remove from heat and slowly add milk, whisking constantly, until mixture is smooth.
- Return to heat, stirring continuously for 10-12 minutes, or until sauce comes to the boil, thickens and coats the back of a wooden spoon.
- Remove from the heat and stir in Parmesan, salt and nutmeg.
- Butter the bread and press into muffin trays, forming cups. Line with Parma ham.
- Season the bread cups with a large pinch of Dulse and break in an egg, filling 2/3 of the volume, then pour a couple of spoonfuls of Bechamel sauce over the egg. Sprinkle another pinch of Dulse and cheese on top.
- Bake in a medium oven for 10 minutes, or until a skewer comes out dry-ish – make sure the white is cooked properly.
- Remove the muffin tray from the oven and whilst muffins are still warm lift them out and serve with a dollop of creme fraiche or sour cream.
This recipe was inspired by Rachel Khoo from The Little Paris Kitchen.
If you would like to contribute a recipe that you've discovered using Mara Seaweed then please email us info@maraseaweed.com.
