A Top-Class Way to Use Leftovers: Stir fried Tyrolean Ham Dumpling pan with eggs
Ingredients for 8 muffins
Muffin dough:
1Tbs butter and a little flour for the tin
1 onion
50 g HANDL TYROL Finest Ham Cubes
80 g butter
2 eggs
200 ml milk
1 sachet baking powder
100 g wheat flour
100 g cornflower
Salt
100 g alpine cheese, grated
For the topping:
100 g butter
300 g cream cheese, plain
Salt and pepper
A little popcorn for decorating
A little rosemary for decorating
Perfect for adding to your dish, our Finest Ham Cubes
Method
Level of difficulty:
Hobby cook
- Preheat oven to 180°C, fan. Grease the muffin tray with butter and dust with flour. Peel the onion and chop finely.
- Fry the Speck Cubes in a dry frying pan until browned on all sides, then remove from the pan. In the same pan and using the remaining fat from the ham, sweat the diced onion until translucent. Then allow to cool slightly
- Whisk the butter, eggs and milk in a bowl. Add the baking powder, wheat flour and cornflour along with the salt, and mix well to form a dough.
- Now stir in 120 g ham cubes (set the remaining ham cubes aside for decorating), onion and cheese. Pour the mixture into the prepared muffin moulds. Place the muffin tin into the preheated oven and bake the muffins for approx. 20 minutes.
- In the meantime, prepare the cream cheese frosting. Melt the butter and stir into the cream cheese, add salt and pepper; keep cool until required. Fill the cream cheese frosting into a piping bag and pipe onto the cooled muffins. Decorate with ham cubes, popcorn and rosemary.