Muffins of Minced Meat Stuffed with Quail Eggs and Mozzarella Cheese

Cut the bread into small cubes and soak in the milk. Dry roast pine nuts and chop finely. Finely chop the garlic. Prepare filling as desired. Finely pluck cilantro. Cut off young onion and sauté until translucent.

Mix minced meat, soaked kitchen herbs, eggs, rolls, diced onion, pine nuts and garlic well and season with salt and pepper. Thinly coat muffin tins or baking sheet with oil. Fill minced meat mixture into the muffin cups, press in bulge and fill with cheese or quail egg as desired.

Pour minced meat mixture on top and smooth as a hood with a knife. Mix Gouda with coriander and steamed spring onions, spread evenly on muffins and cook in oven at 160 degrees for 20 to 25 minutes.

Serving:

Remove muffins from pan and place in paper sleeves – bring to table warm or cooled. As a dip you can offer barbecue basil pesto or sauce with them.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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