Egg Muffins with Salmon and Broccoli

Ingredients

• 150 g broccoli
• Salt
• 50 g feta (45% fat in whole milk)
• 1 Spring onion
• 1 handful herbs (5 g each; e.g., parsley, chives)
• 120 g cooked wild rice
• 150 g Smoked salmon
• 7 eggs
• 2 tbsp heavy cream
• 2 tbsp olive oil
• Pepper
• 1 box of watercress

Instructions

1. 1.

   Clean, wash and chop broccoli into small pieces; blanch in boiling salted water for 5 minutes. Cool under cold running water and drain. Crumble feta. Clean, wash and finely chop the spring onion. Wash herbs, pat dry, and chop.

2. 2.

   Line muffin tin cavities with paper liners. Distribute rice into the cavities, then add feta and spring onion. Sprinkle chopped broccoli and smoked salmon over the mixture.

3. 3.

   Whisk eggs with cream and oil; season heavily with salt, pepper, and chopped herbs. Pour the egg mixture almost to the rim of each cavity, stirring lightly with a fork. Bake in a preheated oven at 200 °C (180 °C fan‑forced) for about 20 minutes until the egg is set.

4. 4.

   Trim watercress from the stem and sprinkle the finished egg muffins with it before serving.