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Egg Bake
- Serves:
- 4
&nbps;
Ingredients
250g cherry tomatoes (1 punnet)
2 bunches fresh asparagus, cut into short pieces and lightly steamed
1 cup basil leaves, torn
8 eggs
11/3 cups low fat yoghurt
1/3 cup low fat milk
Freshly ground black pepper
1 tbsp plain flour
1/4 cup grated Parmesan cheese
2 bunches fresh asparagus, cut into short pieces and lightly steamed
1 cup basil leaves, torn
8 eggs
11/3 cups low fat yoghurt
1/3 cup low fat milk
Freshly ground black pepper
1 tbsp plain flour
1/4 cup grated Parmesan cheese
Notes
When making hard-boiled eggs it is actually better to use slightly less-fresh eggs, the white of vary fresh eggs will stick to the shell.
Method
1. Divide cherry tomatoes, asparagus and basil leaves into four individual greased, ovenproof ramekins (100mm diameter).
2. Whisk eggs, yoghurt, milk and pepper together. Add flour and beat mixture until smooth.
3. Pour over vegetables, sprinkle with Parmesan cheese and bake in 200C oven for 30 minutes.
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1 Comments
i what cook pankcake
Reply