Scrambled egg muffins with mushrooms and cherry tomatoes

Ingredients for 1 servings:

• 2 stalks of parsley, flat
• 2 m.-large mushrooms, brown
• 2 tsp, heaped butter, clarified
• 160 g milk, 3.5%
• 3 eggs, size L
• 3 cherry tomatoes
• 1 tsp, leveled salt
• 2 pinches of pepper, mixed, freshly ground
• 2 tsp, leveled spice mix (scrambled egg seasoning)
• 1 liter of water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

for approx. 7 muffins, from the Thermomix Varoma

You will need a Thermomix with a Varoma container and a muffin tin for the Varoma container. Pick the leaves from the parsley, add them to the mixing bowl and chop for 5 seconds on speed 6. Quarter the mushrooms, add them to the parsley and chop for 4 seconds on speed 4, scraping down the sides with a spatula. Add the clarified butter. Sauté everything for 1.5 minutes on Varoma, speed 1 (turn anti-clockwise!). Pour in the milk and let cool briefly. Add the eggs. Add the scrambled egg seasoning, salt and pepper. Finely dice the cherry tomatoes and add them. Mix the mixture for 2 minutes on speed 2.5 (turn anti-clockwise!). Place the muffin tin in the Varoma. Pour in the mixture. Cover the muffin tin with cling film. Rinse the mixing bowl and add water. Close the Varoma and put it on. Cook the muffins for 30 minutes on Varoma, speed 1. Test for doneness and increase the cooking time if necessary. Remove the Varoma, remove the muffin tin, carefully scoop out the muffins with a tablespoon, and serve warm. I made the muffins with the TM6; the muffin tin yields 7.