Breakfast Muffins with Garden Cress

Source: Grown


(For 4 people)


  • Medium egg
  • 100 ml Olive oil
  • 250 ml Buttermilk
  • 250 g Wheat flour
  • 2 tsp Baking powder
  • 1 Bunch of fresh thyme
  • 1 Bunch of fresh rosemary
  • 1 Pinch of paprika powder spicy
  • 1 Pinch of salt & pepper
  • 80 g of Cheese


  • 6 (hens) Eggs S
  • 100g Crème fraîche
  • 2 Large tomatoes
  • 1 Ripe Avocado
  • Yogurt mayo
  • 1 Tray Garden Cress


Preheat the oven to 180 degrees and grease the muffin form.

Pick about 8 sprigs of thyme, remove the stalks and store the leaves in a bowl. Pick also about 15 leaves of rosemary and cut it very finely, add the rosemary to the leaves of thyme after cutting.

Mix the egg, olive oil, buttermilk and herbs (rosemary, thyme, paprika, salt and pepper) together and bowl with a whisk. Sift the patent flower into a bowl and add 2 (large) teaspoons baking powder to the flour. Add this flour mixture in parts to the wet mixture, mix it with a spatula to the muffin batter (if you want, add some cheese to the batter). Spread the batter evenly over the muffin-shape and sprinkle some cheese over the muffins.

Place the muffin on the grid in the lower part of the oven. Fry the muffins in 180 minutes at 180 degrees. After baking, remove the muffins from the oven and leave them in the mold for about 10 minutes on the oven rack. Then remove the muffins from the mold and let them cool further on a rack.

While the muffins are cooling, cut the avocado and add about 2 tablespoons of Crème fraîche, salt and pepper to the mashed avocado and mix. Then fry 6 small (hens) eggs and the thick slices of tomato in a pan.

When the muffins have cooled down, cut off the top of the muffin, spread some avocado puree on the open-cut muffin. Put the slice of tomato on top and a fried egg on it. Finish with a yoghurt yogurt and garnish generously with the Garden Cress. Place the top again on this delightful structure and enjoy!

Enjoy your meal!

Source: Grown

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