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8 eggsfree range
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80ml Milk
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Salt and black pepper for seasoning
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60ml melted butter
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1 Onionsliced and sautéed in a bit of butter until cooked and caramelised
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250ml Cheddar cheese
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250ml flaked, deboned smoked snoek
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15 Black olivespips removed and halved
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15ml Flat-leaf parsleychopped
(Serves 4-6)
METHOD:
- Preheat oven to 180 ˚C.
- Add the melted butter to a large greased or non-stick frying pan and heat slightly.
- Beat together the eggs, milk, and salt and pepper.
- Pour the egg mixture into the frying pan (heat must be low), place lid on, and cook for a few minutes (about 4 minutes).
- Remove the lid and sprinkle the cheese, onion, smoked snoek, and olives over the half-cooked egg.
- Place the pan into the oven (cover handle with a wet cloth or aluminium foil to prevent it from burning or scorching if it’s not oven-proof).
- Bake in oven for about 5 minutes until egg is set.
- Sprinkle parsley over just before serving.
- VARIATIONS:
- Use 250g cooked and chopped bacon and 250g cooked mushrooms instead of snoek and olives.
- Use 100g chopped smoked salmon and 5ml fresh dill instead of snoek and olives.
- Add a dollop of crème fraîche to dish just before serving.
This is an easy and efficient way to serve eggs to a larger group, especially now during the festive season when you have visitors or when the whole family is home and eating breakfast together.
You can use your imagination and experiment with an endless variety of different toppings. I only give a few examples!
This dish can also be made for a quick supper dish. I often use smoked salmon instead of the smoked snoek.