Instructions
Follow the steps and taste along the way.
Preheat the oven and prepare the broccoli
Preheat the oven to 190 °C. Separate the broccoli into small florets and boil them in boiling water for 3 minutes. Drain, let the steam evaporate, and pat dry; cut any larger florets into smaller pieces.
Chop the ingredients
Cut the ham into small cubes, slice the spring onion into thin rounds, and coarsely grate the Gouda. Grease eight wells of a 12-cup muffin pan with the olive oil.
Whisk the egg mixture
Whisk the eggs with the milk and lemon juice. Stir in the salt and black pepper. The mixture should be evenly seasoned; the lemon adds a gentle tang that balances the salty ham and cheese.
Fill the pan
Divide the broccoli, ham, spring onion, and Gouda among the eight greased wells. Pour in the egg mixture, leaving about 5 mm of space at the top of each well.
Bake and let cool briefly
Bake for 18 to 20 minutes at 190 °C, until the cups are set in the center and lightly golden on top. Let them rest in the pan for 5 minutes, then carefully remove them. Serve warm or at room temperature.
