Quinoa and chive muffins with warm sun-dried tomato butter and baked eggs

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease an 8-cup muffin pan and a small baking dish or 4 ramekins for the eggs with a little olive oil.

2. 2

   In a large bowl, whisk together the all-purpose flour, baking powder, 2 g of the fine salt, 1 g of the black pepper, corn kernels, chopped chives, and grated Parmesan cheese.

3. 3

   In another bowl, beat 2 eggs with the milk and 30 ml olive oil. Add the cooked and cooled quinoa and stir well to loosen the grains.

4. 4

   Add the wet ingredients to the dry ingredients and mix just until combined. Divide the batter into the muffin pan, filling each cup about three-quarters full.

5. 5

   Bake the muffins for 18 to 20 minutes at 200 °C / 400 °F, or until golden on top and firm to the touch.

6. 6

   While they bake, make the warm sun-dried tomato butter: in a small skillet over very low heat, gently melt the unsalted butter with the chopped sun-dried tomatoes, sweet paprika, the remaining 2 g fine salt, and remaining 1 g black pepper. Cook for 2 to 3 minutes, stirring, until fragrant. Remove from the heat.

7. 7

   Crack the remaining 4 eggs into the prepared dish or ramekins. Add a spoonful of plain yogurt around or beside each egg without covering the yolk. Drizzle with the remaining 15 ml olive oil.

8. 8

   Bake the eggs at 180 °C / 350 °F for 7 to 9 minutes, until the whites are set and the yolks are still slightly soft. If using one larger dish, they may need 1 to 2 minutes more.

9. 9

   Serve 2 muffins per portion with 1 baked egg, a spoonful of the remaining yogurt, and the warm sun-dried tomato butter over or alongside.

10. 10

    Finish with extra chives and an additional pinch of sweet paprika, and serve immediately.