Breakfast muffin burger

Name: Breakfast muffin burger
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 150 g soft butter; 85 g Ricotta cheese; 7-10 Tbsp Salt; 11 Eggs (size M); 150 g Flour; 1/2 package Baking Powder; 125 g Cheddar cheese; 35 g Parmesan cheese; 1 Garlic clove; 40 g dried tomatoes in oil; 200 g Schmand; 2 TABLESPOONS liquid honey; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Pepper; 150 g Mushrooms; 50 g Baby Leaf salad mix; 8 cherry tomatoes; 4 TABLESPOONS Oil; 1 Avocado; 1 splash Lemon juice; 8 Paper baking cups; 7-10 Tbsp wooden skewers

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

150 g soft butter
85 g Ricotta cheese
7-10 Tbsp Salt
11 Eggs (size M)
150 g Flour
1/2 package Baking Powder
125 g Cheddar cheese
35 g Parmesan cheese
1 Garlic clove
40 g dried tomatoes in oil
200 g Schmand
2 TABLESPOONS liquid honey
2 TABLESPOONS Tomato paste
7-10 Tbsp Pepper
150 g Mushrooms
50 g Baby Leaf salad mix
8 cherry tomatoes
4 TABLESPOONS Oil
1 Avocado
1 splash Lemon juice
8 Paper baking cups
7-10 Tbsp wooden skewers

Directions

1
Cream butter, ricotta and 1 pinch of salt with the whisk of the hand mixer. Stir in 3 eggs one after the other. Mix flour and baking powder, add and stir in briefly. Grate both cheeses and fold into the dough.
2
Line 8 wells of a muffin tray (12 wells of approx. 100 ml each) with 1 paper baking tin each. Spread the dough into the wells and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes.
3
Peel and finely chop the garlic. Drain dried tomatoes in a sieve and dice finely. Mix sour cream, honey, tomato paste, tomatoes and garlic, season with salt and pepper. Clean and slice the mushrooms. Wash the salad and dab dry. Take the muffins out of the oven and let them cool down a little. Take the muffins out of the troughs and let them cool down on a cake rack.
4
Wash the tomatoes. Heat 2 tablespoons of oil in a frying pan, fry the mushrooms and tomatoes for about 2 minutes while turning them, season with salt and pepper. Heat 2 tablespoons of oil in another pan and fry the eggs in portions using round fried egg formers to make fried eggs, season with pepper.
5
Cut the avocado in half along the core, remove the core and skin, cut the flesh crosswise into thin slices and sprinkle with lemon juice. Cut the muffins horizontally and spread with the sour cream. Layer salad, mushrooms, avocado and fried egg on top, place lid on top. Put the tomatoes on the lid and fix them with 1 wooden skewer each.