Egg muffins with salmon and broccoli

Preparation

1. 1
   Step 1

   Clean and wash the broccoli, cut into small florets, and cook in boiling salted water for 5 minutes.

   Timer · 5 min
2. 2
   Step 2

   Drain the broccoli, rinse briefly with cold water, and let drain well.

3. 3
   Step 3

   Crumble the feta (50 g). Clean, wash, and finely chop the spring onion (1 piece).

4. 4
   Step 4

   Wash the herbs (5 g), shake dry, and finely chop.

5. 5
   Step 5

   Line a muffin tin with paper liners. Distribute the cooked brown rice (120 g) evenly into the liners.

6. 6
   Step 6

   Distribute the feta and spring onions over the rice in the liners.

7. 7
   Step 7

   Tear the broccoli and smoked salmon (150 g) into small pieces and add them to the liners as well.

8. 8
   Step 8

   In a bowl, whisk together the eggs (7 pieces) with the heavy cream (2 tbsp) and the olive oil (2 tbsp).

9. 9
   Step 9

   Season the egg mixture generously with salt and pepper and stir in the chopped herbs.

10. 10
    Step 10

    Pour the egg mixture into the muffin cups until just below the rim and mix slightly with a fork.

11. 11
    Step 11

    Bake in a preheated oven at 200 °C (convection 180 °C) for approx. 20 minutes, until the egg mixture has set.

    Timer · 20 min
12. 12
    Step 12

    Remove the finished muffins from the oven, sprinkle with the cress (1 punnet), and serve.