Farmer's Breakfast Cupcakes

Name: Farmer's Breakfast Cupcakes
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 2 Onions; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 4 Eggs (size M); 24 discs Bacon (à approx. 10 g); 250 g Gherkins; 250 g Herb curd; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 kg Potatoes
7-10 Tbsp Salt
2 Onions
2 TABLESPOONS Sunflower oil
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
4 Eggs (size M)
24 discs Bacon (à approx. 10 g)
250 g Gherkins
250 g Herb curd
baking paper

Directions

1
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Peel onions and cut into fine cubes. Heat oil in a pan. Fry the onions in it at medium heat for about 3 minutes, put aside.
2
Drain the potatoes, let them evaporate and press them through a potato ricer into a bowl. Add onions and season with salt, pepper and nutmeg. Stir in eggs. Cut 12 square pieces of baking paper (each approx. 15 x 15 cm) and press them into the recesses of a muffin tray (12 recesses).
3
Line the inside of the edge with 2 slices of bacon. Fill the potato dough into the hollows and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes.
4
Take it out and let it rest for about 5 minutes.
5
Drain the cucumbers and cut into small cubes. Remove muffins from the baking paper, spread herb curd cheese on top and sprinkle with cucumber cubes.