Deputy ed Sarah Brown­ingde Vil­liers’s

LOW-CARB EGG PIES

Cosmopolitan (South Africa) - - FOOD -

PREP T IME 2 5 M INS COOK­ING T IME 6 0 M INS SERVES 6TO8 COST R180

YOU’ LL NEED

•1 LARGECH OR IZO SAUSAGE, ROUGHLY CHOPPED •200 G BABY

SPINACH, WASHED •200 G F ETA CHEESE,

ROUGHLY C HOPPED •12 EGGS •250 ML FRESH CREAM •COARSE SEA SALT AND FRESHLY GROUND BLACK PEP­PER •500 G READY-DICED

BUT­TER­NUT •2 TB S PO LIVE OIL •200 G GOAT’ S MILK CHEESE, SLICED INTO ROUNDS

METHOD FOR CHORIZO, FETA AND SPINACH EGG PIES

Pre­heat oven to 190°C. In a pan, gen­tly fry chorizo over low heat un­til ren­dered and crispy. Place spinach into a large bowl and pour hot sausage bits over the top so spinach wilts. Add feta and com­bine gen­tly. Whisk up six eggs with half the cream, and sea­son. Grease a muf­fin pan and spoon about a ta­ble­spoon of sausage mix­ture into each hol­low. Pour over egg mix­ture un­til level with the sur­face of the muf­fin pan. Bake in the oven for 15 to 20 min­utes or un­til golden-brown and set.

FOR BUT­TER­NUT AND GOAT’S CHEESE EGG PIES

Pre­heat oven to 200°C. Place but­ter­nut in a heat-proof dish, driz­zle with olive oil and sea­son. Roast un­til soft, then cool to room tem­per­a­ture. In a bowl, com­bine goat’s cheese with but­ter­nut and spoon a ta­ble­spoon of mix­ture into each hol­low of a greased muf­fin pan. Whisk up re­main­ing eggs and cream, sea­son, and pour over egg mix­ture un­til level with the sur­face of the muf­fin pan. Bake for 15 to 20 min­utes or un­til golden-brown and set.

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