Egg & Tuna Filo Muffins

Delicious for breakfast, light lunch or just a snack. Feel free to substitute the tuna for bacon or mushrooms.

INGREDIENTS

• Drizzle of olive oil
• 1 onion, diced
• 1 teaspoon smoked paprika
• 4 sheets Filo pastry
• 5 eggs
• Freshly ground black pepper
• Pinch LoSalt
• Handful fresh chopped parsley
• 110g can tuna fish, drained
• 10g grated mature cheddar cheese, grated

METHOD

1. Pre-heat the oven to 160˚C.
2. Add a drizzle of olive oil to a hot pan, add the onion and cook for 3-4 mins until starting to colour.
3. Next add 1 teaspoon of smoked paprika. Stir and sauté for a further 2 minutes, then set aside.
4. Meanwhile, take 4 sheets of Filo pastry and cut into squares, big enough to line 6 muffin tray holes. Place 3 squares of pastry into each of the 6 holes.
5. Now, beat the eggs and season with black pepper and a pinch of LoSalt.
6. Add the sautéed onions, the chopped fresh parsley and the drained, flaked tuna fish.
7. Stir well and pour into the 6 pastry muffin holes.
8. Sprinkle on top with the grated cheese.
9. Now pop in the oven for 12-15 min until the egg is cooked and the pastry is golden.
10. Serve warm or cold.