Egg Muffins with Vegetables

Looking for a healthy, high-protein breakfast that you can grab on the way out the door? These Vegetable Egg Muffins are my absolute go-to. They are fluffy, packed with nutrients, and—most importantly—look stunning on a brunch spread!

The Shopping List

• The Eggs: 6 Large Free-Range Eggs 
• The Veggies: 1 Red Bell Pepper, a handful of Baby Spinach, and some Spring Onions.
• The Cheese: 50g Mature Cheddar or Crumbled Feta (for that salty kick).
• The Seasoning: Sea salt, cracked black pepper, and a pinch of Smoked Paprika.
• The Secret Touch: A splash of whole milk or double cream for extra fluffiness.

 Step-by-Step Method

Prep the Oven: Preheat your oven to 180°C (Fan). Lightly grease a non-stick muffin tin with olive oil or use high-quality silicone liners.

Chop & Sauté: Finely dice the pepper and spring onions. Roughly chop the spinach.

Chef’s Tip: For extra depth of flavour, quickly sauté the peppers in a pan for 2 minutes before adding them to the tin.

The Egg Base: In a large jug (easier for pouring!), whisk the eggs with the milk, salt, pepper, and smoked paprika until well combined and slightly frothy.

The Assembly: Distribute the chopped vegetables evenly among 6 muffin cups. Fill each cup about 3/4 full with the egg mixture.

Pro Tip: Don’t fill them to the very top, as they will puff up like little soufflés in the oven!

The Cheesy Finish: Sprinkle the cheese over the top of each muffin.

Bake to Perfection: Place in the centre of the oven for 15–18 minutes. They are done when the centres are set and the tops are a beautiful golden brown.


The Cool Down: Let them rest in the tin for 5 minutes. Use a silicone spatula or a butter knife to gently pop them out.

 Creative Variations 

The Mediterranean: Sun-dried tomatoes, olives, and feta.

The Green Goddess: Broccoli florets, peas, and pesto.

The British Classic: Sautéed mushrooms and  Cheddar.

Smoked Salmon & Cream Cheese Bagel

There is something timelessly elegant about a smoked salmon bagel. It’s the gold standard of British breakfast culture—simple, luxurious, and incredibly satisfying. Whether you’re hosting a weekend brunch or looking for a high-protein lunch, this recipe hits all the right notes.

The Shopping List (Chef’s Recommendations)

To achieve that "restaurant-style" finish, quality is everything. If you’re in the UK, I highly recommend sourcing your ingredients from Waitrose or M&S Foodhall.

The Bagels: M&S Collection Everything Bagels or New York Bakery Co. The Original. (Look for a golden, slightly chewy crust).

The Salmon: Waitrose No. 1 Long Sliced Scottish Smoked Salmon (Oak-smoked for a deep, sophisticated flavour).

The Cream Cheese: Philadelphia Original (full-fat is a must for that velvety texture).

The Aromatics: Fresh dill, a small red onion, a jar of nonpareil capers, and a juicy unwaxed lemon.

The Finish: Freshly cracked black pepper and a pinch of Maldon sea salt.

Step-by-Step Instructions

The Perfect Toast: Slice your bagel in half and toast until the edges are golden and crisp, but the centre remains soft.

Chef's Tip: If you want extra decadence, lightly butter the bagel while it’s hot before adding the cream cheese.

The Creamy Base: Apply a generous, thick layer of chilled cream cheese to both halves. Use the back of a spoon to create "swirls"—this catches the lemon juice and looks stunning in photos.

The Salmon "Ribbons": Do not lay the salmon flat! Instead, gently fold the slices into "ribbons" or waves on top of the cream cheese. This adds height and makes every bite airy and light.

The Zesty Accents: Scatter a few paper-thin rings of red onion and a teaspoon of drained capers over the salmon.

The Final Flourish: Top with plenty of fresh dill fronds (torn by hand, never chopped). Squeeze a few drops of fresh lemon juice over the fish and finish with a generous crack of black pepper.
Presentation Tips

The "Cross Section": Slice the bagel at a slight diagonal. Stack one half partially on top of the other to show off the generous layers of salmon and cream.

Ham & Cheese Croissant

Elevate your morning with this bistro-style masterpiece featuring melted Gruyère, smoky ham, and a rich, hidden cream sauce.

The Ingredients 

For a pastry this simple, ingredient quality is everything. Here is what I recommend to give you  that authentic Parisian flavor:

The Croissants: Source these from a local bakery or the bakery section at Whole Foods. Chef's Secret: Day-old, all-butter croissants are actually better here, as they hold up to the sauce without becoming soggy!

• The Ham: Applegate or Niman Ranch (Applewood Smoked Ham) — you want thin slices with a subtle, sweet smoke.
• The Cheese: Emmi Le Gruyère (AOP) — the ultimate melting cheese with a nutty, complex profile.
• The Mustard: Maille (Traditional Dijon Mustard) — essential for cutting through the richness.
• The Butter: Kerrygold (Unsalted) for our quick sauce.

Ingredients List

• 4 Large All-Butter Croissants (day-old preferred)
• 8 slices High-Quality Smoked Ham
• 1 ½ cups Gruyère Cheese (freshly grated, divided)
• 2 tbsp Dijon Mustard
• For the Quick Béchamel (The Chef's Secret Sauce):
• 2 tbsp Unsalted Butter
• 2 tbsp All-Purpose Flour
• 3/4 cup Whole Milk (warm)

A pinch of Sea Salt, Black Pepper, and fresh Nutmeg

Method: Step-by-Step

1. The "Secret Sauce" (Quick Béchamel)
In a small saucepan over medium-low heat, melt the butter. Whisk in the flour and cook for 1 minute until it smells lightly toasted. Gradually whisk in the warm milk until smooth. Let it simmer for 2-3 minutes until thickened. Remove from heat, stir in a pinch of salt, pepper, nutmeg, and 1/4 cup of the grated Gruyère.

2. The Bread Prep
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Using a serrated bread knife, slice the croissants in half horizontally, leaving them slightly attached at the back edge like a hinge.

3. The Masterful Build
Open the croissants. Spread a thin layer of Dijon mustard on the bottom half. Spoon a generous tablespoon of your warm béchamel sauce over the mustard. Layer 2 slices of smoked ham on top, creating appealing folds rather than laying them flat. Sprinkle generously with grated Gruyère.

4. The Crown
Close the croissants. To make them look like they came straight from a Parisian pâtisserie, spread a final small spoonful of béchamel on the very top of the croissant and sprinkle with a little more cheese.

5. The Double Bake
Bake for 10–12 minutes. The cheese inside will melt perfectly, the topping will become bubbly and golden brown, and the edges of the croissant will become shatteringly crisp.

 Serve immediately!