• 4 eggs
  • 75ml double cream
  • 2 tbsp plain flour
  • 1 tbsp thyme leaves, chopped
  • finely grated to make 4 tbsp parmesan
  • 50g sliced chorizo, chopped  
  • 50g sun-blush or semi-dried tomatoes, chopped
  • to garnish parmesan flakes and small thyme sprigs


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Generously butter a non-stick 12-hole tartlet or mini-muffin tin.

  • STEP 2

    Mix the eggs, cream and flour together. Add the chopped thyme, grated parmesan, chorizo, sun-blush tomatoes and season.

  • STEP 3

    Divide the mixture evenly between the tin holes and cook in the oven for 12 minutes until just set and becoming golden.

  • STEP 4

    Leave to cool for about 3 minutes before removing from the tray. Garnish with a flake of parmesan and a small thyme sprig.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating