This website uses cookies

This website uses cookies to improve the experience of our visitors. Appetite for more?

Essential cookies enable basic functions and are necessary for the website to function properly.
Statistics cookies collect information anonymously. This information helps us to understand how our visitors use our website.
Marketing cookies are used by third parties or publishers to display personalized advertisements. They do this by tracking visitors across websites.

Raclette egg muffins

Raclette egg muffins


Makes: 8 pieces

For one muffin tray

8 slices toast bread
3 slices (35 g) Raclette cheese classic
16 slice herb bacon (70 g)

For the egg mass:
6 eggs
2 pinches of salt
Some pepper from the grinder 
Some grated nutmeg
3 sprigs fresh thyme stripped of leaves
1 heaped tsp wheat starch

To finish:
Chives for garnish

Round cutter the size of the muffin tray base, approx. 6 cm Ø


45 minutes
In the oven

Preparation time: 30 mins
Baking: 15 mins

1. Grease the muffin tray well.
2. Lay 2 bacon slices along each inner side of the muffin tray.
3. Cut out rondelles (round slices) from the toast bread slices, in the size of the muffin tray base and lay on the tray floor.
4. Cut the Raclette cheese into small cubes and spread in the muffin tray.
5. Now whisk egg, salt, pepper and nutmeg together in a bowl.
6. Add the stripped thyme leaves and wheat starch and mix everything together well.
7. Pour the mass carefully into the moulds.
8. Baking: cook in preheated convection oven at 220 degrees for 15 mins. (The muffins swell up somewhat in the oven but then collapse again).
9. After baking, lift the Raclette egg muffins out of the tray, place on a grid and let stand for a short while. Top with 2 chive slices and serve immediately.

Add a few datterini tomatoes as desired.

NoFoodWaste tip: Conjure up fine croutons from the remains of the cut-out toast bread. Cut the bread into little cubes and cook on medium heat for about 5 minutes in a frying pan with plenty of olive oil and some herbs. Goes perfectly with a salad.

Author: Belinda Kern (Eat, letters and deco)