Veg-packed egg muffins with bean salad recipe | Good Food

Ingredients

• 2 tsp olive or rapeseed oil plus extra for brushing
• 320g chestnut mushrooms halved and thinly sliced
• 2 garlic cloves finely grated
• 2 tbsp thyme leaves
• 320g baby spinach
• grating of nutmeg
• 6 large eggs
• 15g anchovies finely chopped
• 2 x 400g cans black-eyed beans drained
• 200g can sweetcorn
• 1 red onion finely chopped
• 8 Kalamata olives sliced
• 10g flat-leaf parsley or half parsley, half basil, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar