Farmer's Breakfast Cupcakes

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
4.4 14
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 12
  • 1 kg Potatoes
  • 7-10 Tbsp Salt
  • 2 Onions
  • 2 TABLESPOONS Sunflower oil
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 4 Eggs (size M)
  • 24 discs Bacon (à approx. 10 g)
  • 250 g Gherkins
  • 250 g Herb curd
  • baking paper

Directions

  1. 1

    Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Peel onions and cut into fine cubes. Heat oil in a pan. Fry the onions in it at medium heat for about 3 minutes, put aside.

  2. 2

    Drain the potatoes, let them evaporate and press them through a potato ricer into a bowl. Add onions and season with salt, pepper and nutmeg. Stir in eggs. Cut 12 square pieces of baking paper (each approx. 15 x 15 cm) and press them into the recesses of a muffin tray (12 recesses).

  3. 3

    Line the inside of the edge with 2 slices of bacon. Fill the potato dough into the hollows and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes.

  4. 4

    Take it out and let it rest for about 5 minutes.

  5. 5

    Drain the cucumbers and cut into small cubes. Remove muffins from the baking paper, spread herb curd cheese on top and sprinkle with cucumber cubes.

Nutrition Facts

KCAL
210 kcal
CARBS
13 g
FATS
13 g
PROTEINS
9 g