Egg muffins with salmon and broccoli
by Tavolino
Savory, protein-rich muffins with a combination of smoked salmon, broccoli, and feta, which are perfect as a healthy breakfast or snack.
Ingredients
- Broccoli 150 g
- Salt to taste
- Feta 50 g
- Spring onion 1 piece
- Herbs 5 g
- Brown rice (cooked) 120 g
- Smoked salmon 150 g
- Eggs 7 pieces
- Heavy cream 2 tbsp
- Olive oil 2 tbsp
- Pepper to taste
- Cress 1 punnet
Preparation
- 1
Clean and wash the broccoli, cut into small florets, and cook in boiling salted water for 5 minutes.
- 2
Drain the broccoli, rinse briefly with cold water, and let drain well.
- 3
Crumble the feta (50 g). Clean, wash, and finely chop the spring onion (1 piece).
- 4
Wash the herbs (5 g), shake dry, and finely chop.
- 5
Line a muffin tin with paper liners. Distribute the cooked brown rice (120 g) evenly into the liners.
- 6
Distribute the feta and spring onions over the rice in the liners.
- 7
Tear the broccoli and smoked salmon (150 g) into small pieces and add them to the liners as well.
- 8
In a bowl, whisk together the eggs (7 pieces) with the heavy cream (2 tbsp) and the olive oil (2 tbsp).
- 9
Season the egg mixture generously with salt and pepper and stir in the chopped herbs.
- 10
Pour the egg mixture into the muffin cups until just below the rim and mix slightly with a fork.
- 11
Bake in a preheated oven at 200 °C (convection 180 °C) for approx. 20 minutes, until the egg mixture has set.
- 12
Remove the finished muffins from the oven, sprinkle with the cress (1 punnet), and serve.