Easter Brunch Idea
Egg Muffins with Serrano Ham
What you need:
-
1 muffin tray for 6 muffins
-
1 rolling pin
Preparation time: 10 minutes
Oven time: 20 minutes
Ingredients for 6 people:
-
6 small eggs
-
6 slices of raw or serrano ham
-
6 slices of whole wheat bread
-
Cooking spray or olive oil to grease the muffin tray
-
Salt and pepper
-
Chives for garnish
Instructions:
Preheat the oven to 180°C (356°F) and grease the muffin tray.
Cut the crusts off the slices of bread and make them into squares. Flatten the squares with a rolling pin.
Line each muffin cup with a slice of bread, then place a slice of serrano ham on top. Crack one egg into each cup, trying to keep the yolk whole.
Sprinkle with salt and pepper, and bake for 18 minutes until the egg is set.
Remove the muffins from the tray and garnish with chopped chives.
Easter Brunch Idea
Spring Soup: Cucumber Gazpacho with Smoked Salmon
What you need:
-
Blender or hand blender
-
4 small serving glasses
-
4 tapas skewers
Preparation time: 15 minutes
Ingredients for 4 people:
-
3 cucumbers
-
A handful of basil leaves
-
A handful of chives
-
Juice of ½ lime
-
4 teaspoons low-fat quark
-
4 strips of smoked salmon
-
Salt and pepper
Instructions:
Wash the cucumbers and peel two of them. Save the third one for garnish. Remove the seeds—you won’t need those. Cut the cucumber into cubes and place them in the blender.
Add the basil, chives, lime juice, and salt and pepper to taste. Blend until smooth. You can sieve the soup for a finer texture.
Divide the soup among the glasses and stir in a teaspoon of low-fat quark.
Use a cheese slicer to cut six long ribbons from the remaining cucumber. Cut four thin strips of smoked salmon and lay them on top of the cucumber ribbons.
Thread the bundles onto tapas skewers in a wave shape.
Serve each glass of soup with a decorated tapas skewer.