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ANNETTE BROKENSHIRE
Endive muffins with feta and soup balls
Muffins of endive stew with eggs, feta and beef soup balls.
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Ingredients
Directions
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Peel the potatoes, cut into equal pieces and boil in water with salt if necessary in 20 min.
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Preheat the oven to 200 ° C.
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Split the eggs and beat the egg whites very stiffly with a hand mixer. Cut the feta into cubes of 3 mm.
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Add the endive to the potatoes the last minute. Drain. Add the mustard and butter and stamp with the mashed pestle into a stew.
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Stir in the feta and season with salt and pepper.
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Stir the egg yolks through the stew and then spread the stiff protein quickly and lightly (you may still see protein particles).
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Put the paper cake molds in the cavity molds. Divide the stew over the molds and simmer for about 20 minutes in the oven.
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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.
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Nutrition
185Calories
Sodium8% DV200mg
Fat15% DV10g
Protein18% DV9g
Carbs5% DV14g
Fiber8% DV2g
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