Egg muffins

Ingredients for 1 servings:

• ½ small onion(s)
• ½ small tomato(s)
• 1 ½ slices of salami
• 30 g cheese, grated
• 6 eggs
• salt and pepper
• possibly grease for the mold

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with onions, tomatoes, salami and cheese, for 6 muffins

Finely dice the onion, tomato, and salami. Prepare a muffin tin for 6 muffins, grease if necessary. Preheat the oven to 200°C. Dice the onion, tomato, and salami. Fill each muffin tin with some onion, tomato, salami, and cheese. Crack the eggs into a bowl, season with salt and pepper, and whisk for about 1 minute. Pour the eggs into the individual tins, filling them to the brim. Bake for about 15-20 minutes. I serve this with toast or baguette with butter. Of course, you can adapt and refine the recipe to your taste. Instead of salami, use ham, bologna, or tuna, add chives, parsley, or tarragon to the egg, and replace the tomato with paprika.