Meat loaf muffins with quail’s eggs
- Pour 500 ml hot water into the blender jug. Place the quail’s eggs into the cooking pot, hang the cooking pot in the blender jug and, with the measuring beaker in place, boil the eggs until hard for 10 minutes/speed setting 1/120°C. Then remove the cooking pot, rinse the eggs under cold water, peel and allow to cool. Empty the blender jug.
- Dice the bread and soak in the room-temperature milk for 15 minutes. Stir from time to time.
- Peel and quarter the onion, place in the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 7. If necessary, use the spatula to scrape down the inside of the blender jug and repeat the previous step. Use the spatula to scrape the onion down the inside of the blender jug. Add the olive oil and, the measuring beaker not in place, brown the onion with the roasting button/1 minute 30 seconds.
- Pre-heat the oven to 200 °C, grease the muffin tin and sprinkle with breadcrumbs. Wash and shake the marjoram dry, remove the leaves from the stalks, and put the leaves in the blender jug with the onion.
- Squeeze the bread out well and put it in the blender jug with the mustard, minced beef, the chicken egg and egg yolk. Add 1 teaspoon of salt and ¼ teaspoon of pepper and, with the measuring beaker in place, knead everything together with the knead button/1 minute 30 seconds. Then decant.
- Shape the mixture into 12 balls of equal size and carefully press a quail’s egg into each one. Reshape the balls a little and place each one in a hollow of the muffin tin. Bake in the oven for 15 minutes.
These meat loaves are delicious hot or cold.
If you would like to make the dish a little more special, add 3 teaspoons of chopped capers and 2 tablespoons of chopped pine nuts to the meat mixture.
Bon appétit with Monsieur Cuisine