Minced meat muffins filled with an egg and cheese mixture

Ingredients for 6 servings:

• 6 slices of bacon
• 300 g minced meat, half and half
• 1 m.-sized egg(s)
• 3 shallots
• 1 clove(s) garlic
• 1 ½ tbsp, picked parsley, chopped
• 3 tbsp, sifted breadcrumbs
• 3 tbsp, levelled Parmesan, grated
• 1 tbsp, heaped Dijon mustard
• 1 tsp, crushed paprika powder, sweet
• ½ tsp white pepper, finely ground
• n. B. Salt
• 3 m.-sized eggs
• 1 ½ tbsp parsley, chopped
• 3 tbsp whipped cream
• 2 tbsp, heaped Cheddar cheese, grated
• ½ tbsp nutmeg, grated
• 1 tbsp, levelled white pepper, finely ground
• n. B. Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

an absolute eye-catcher on the buffet,

For a 6-hole muffin tin. Clean the shallots and dice them into small cubes. Wash the parsley, shake it dry, pluck the leaves from the coarse stalks, and chop them finely. Mix all the ingredients for the mince mixture well. Add salt to taste. After letting it soak for about 10 minutes, shape the mince mixture into six equal-sized balls. Line each muffin tin cavity with a slice of bacon, place a mince ball in each cavity, and press a hole into the cavity. Mix the ingredients for the egg filling in a mixing bowl, season with salt to taste, and divide between the six prepared mince muffins. Bake on the middle rack of an oven preheated to 180°C (top/bottom heat) for about 35 minutes. After letting the muffins cool briefly, remove them from the tin with a meat fork and serve.