Deputy ed Sarah Browningde Villiers’s
LOW-CARB EGG PIES
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.