Reader's Recipe: Quick Breakfast Muffins

Egg muffins for Mara Seaweed 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

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. 


  • 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


  1. Melt butter in a saucepan over medium-high heat until foaming. Add flour and cook, stirring, for 1-2 minutes or until bubbling.
  2. Remove from heat and slowly add milk, whisking constantly, until mixture is smooth.
  3. 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.
  4. Remove from the heat and stir in Parmesan, salt and nutmeg.
  5. Butter the bread and press into muffin trays, forming cups. Line with Parma ham. 
  6. 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.
  7. Bake in a medium oven for 10 minutes, or until a skewer comes out dry-ish – make sure the white is cooked properly.
  8. 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.

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