Endive muffins with feta and soup balls

Peel the potatoes, cut into equal pieces and boil in water with salt if necessary in 20 min.

Preheat the oven to 200 ° C.

Split the eggs and beat the egg whites very stiffly with a hand mixer. Cut the feta into cubes of 3 mm.

Add the endive to the potatoes the last minute. Drain. Add the mustard and butter and stamp with the mashed pestle into a stew.

Stir in the feta and season with salt and pepper.

Stir the egg yolks through the stew and then spread the stiff protein quickly and lightly (you may still see protein particles).

Put the paper cake molds in the cavity molds. Divide the stew over the molds and simmer for about 20 minutes in the oven.

Meanwhile, heat the oil in a frying pan and fry the soup balls in 8 min. Brown and done. Remove the muffins from the oven and garnish with the balls.