Ostrich Egg Muffins with Rosemary and Lavender
Preheat the oven to 180°C (approximately 350°F). Grease 10 cavities of a muffin tin with butter. Rinse the chives, pat dry and cut into long strips. Rinse the lettuce and spin dry.
Carefully crack open the ostrich egg and separate the yolk from the white. Whisk half of the yolk with the white and the heavy cream until smooth. Season with salt and pepper. Evenly distribute into the buttered muffin tin and cook for 20 minutes in the preheated oven.
Whisk the remaining yolk with the rosemary and dried lavender flowers until smooth.
Remove the egg muffins from the oven and switch the oven to broiler mode. Evenly divide the yolk mixture over the muffins and sprinkle with the grated parmesan. Place back in the oven for a few minutes, until the tops become golden brown, watching closely not to burn. Serve atop the lettuce and garnish with the chives.