1 ½ cups Queen Victoria asparagus, chopped
¼ cup red onion, finely chopped
2 tbsp fresh dill, finely chopped
1 tbsp capers, chopped
10 eggs, beaten
½ cup milk
2 tbsp butter, melted
1 tbsp Dijon mustard
½ tsp each salt and pepper
4 oz crumbled goat cheese (optional)
Prep Time: 15 min
Cook Time: 20 min
1Preheat oven to 375° F. Spray 12-cup muffin tin with cooking spray. In a large bowl, toss together asparagus, red onion, dill, and capers. Add goat cheese (if desired), and toss gently. Divide mixture among muffin cups.
2In a large mixing bowl, beat together eggs, milk, butter, Dijon, salt, and pepper; pour slowly over filling (fill just below top of each muffin cup).
3Bake for about 20 minutes or until just set in center. Let stand for 5 minutes. Run thin knife around outside of each egg cup; carefully remove egg cups from pan using small spatula. Serve warm.
Tip: Top with smoked salmon, fresh cream, and fresh dill for a pretty presentation.
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