Broccoli Egg Cups with Ham and Lemon

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.