Culinary Guides

These baked egg cups are made for meal prep: fold chopped broccoli and tangy sauerkraut into whisked eggs, bake them in a muffin tin, and keep them in the fridge for quick breakfasts. Six ingredients, twenty minutes in the oven, and a little goat cheese if you want it.

• 1 cup steamed broccoli, drained
• 1 cup sauerkraut, drained
• 6 large eggs
• 1/2 teaspoon dried thyme
• A few grinds of freshly ground black pepper
• 1 to 2 ounces goat cheese, crumbled (optional)

1. Heat the oven to 350F (175C) and grease a 6-cup muffin tin well so the eggs release cleanly.
2. Pulse the steamed broccoli and drained sauerkraut in a food processor until finely chopped, or chop by hand.
3. Whisk the eggs with the thyme and black pepper, then fold in the broccoli and sauerkraut. Fold in the goat cheese if using.
4. Divide the mixture among the 6 cups, filling nearly to the top but leaving room for the eggs to puff.
5. Bake about 20 minutes, until set and lightly golden and a toothpick comes out clean. Cool a few minutes, then lift out. Serve warm or at room temperature.

They keep in the fridge for up to 4 days and reheat in the microwave, which makes them a good grab-and-go breakfast.

Grower's tip: cut broccoli heads in the cool of the early morning, when the buds are tightest and the heads are crispest. After you take the main head, keep the plant in the ground and use the smaller side shoots that follow, which are just the right size for chopping into egg cups.

Grow the vegetables here. Start our broccoli seeds and cabbage (for homemade sauerkraut), with a little thyme.