Today’s Tasty Pick: Egg Patty English Muffins

Hey my dear reader! Yes, YOU — Happy World Egg Day!

Forget FriYAY for a second… today, we are celebrating something that’s always had our back. The one true MVP of our kitchen — the incredible, reliable, lovable EGG!

Let’s be real:
How many times has an egg come to your rescue?

*When your fridge was looking like a barren wasteland… but there it was, chilling like, Don’t worry, I got you.
*When you needed something quick, no-fuss, and actually tasty? Boom — scrambled, fried, boiled, done.
*When you are counting coins and still want a real meal? Eggs said, I’m affordable AND nutritious, babe.
*And let’s not forget — protein, vitamins, and pure versatility? Chef’s kiss.

Now you see why we are celebrating this hero today? Because like seriously, eggs are like that one friend who always shows up no matter what!

So today, in honour of our eggy hero, I have got a simple, flavour-packed recipe just for you:
Egg Patty English Muffins — easy to make, totally delicious, and perfect for breakfast, lunch, or those lazy dinner vibes.

Ready? Let’s do this!

How to make Egg Patty English Muffins

Serves: 2
Preparation time: 20 minutes
Cooking time: 35 minutes
Cost per recipe: Serves 2 for under R80

Ingredients:

• Olive oil, for frying
• ¼ small onion, finely chopped
• 1 garlic clove, crushed
• 2 handfuls baby spinach, chopped
• Salt and pepper
• 6 eggs
• 30 ml (2 tbsp) milk
• 60 ml (¼ cup) feta, crumbled
• 2 English muffins
• Butter or margarine, for spreading
• 30 ml (2 tbsp) mayonnaise
• 2 slices cheddar

Method:

1. Preheat the oven to 180°C. Line a 12 cm x 22 cm oven dish with baking paper.
2. Heat a splash of oil on medium high and sauté the onion and garlic for about 3 minutes or until starting to brown. Stir in half the spinach for about 1 minute or until wilted. Season with salt and pepper. Spread evenly in the prepared dish.
3. Whisk together the eggs and milk. Season with salt and pepper. Carefully pour the egg mixture over the veggies. Sprinkle with feta.
4. Bake for about 25 minutes or until just set. Cool in the dish for 5 minutes. Lift the baked eggs from the dish and place on a cutting board. Cut into two 10 cm circles with a round cookie cutter.
5. Cut muffins open and spread with butter/margarine. Heat a frying pan on high and toast the muffins, cut side down, for about 3 minutes or until golden.
6. Spread the bases of the muffins with mayonnaise. Top with remaining spinach, cheddar and egg patties. Sandwich with the muffin tops.
   
   *The image and recipe were supplied by The South African Poultry Association
   
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