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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.
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.
Salty, sweet and so good, this salad stack has it...
Light as a feather with a delicate citrus zing...