Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 2 people
Difficulty level: 1 out of 4
4 Ingredients
Number of servings
2
- 4 free range eggs, separated
- 25grams parmesan, finely grated
- 1/2 punnet chives, finely chopped
- 1/2 long red chilli, deseeded, finely chopped
Nutrition per serving
725kJ / 174Cal
725 Kilojoules or 174 Calories
8% of daily energy intake*
Protein
14.8grams
Fat
12.1grams
Carbs
1.5grams
Sugars
0.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
For something other than poached or fried eggs, try these puffy, golden egg white nests with a yok centre. The family will happily roll out of bed for these.
Method
Step 1 of 4
Preheat oven to 230°C/210°C fan-forced. Place shelf in centre of oven. Line a baking tray with baking paper. Place egg whites in a large bowl and yolks in a small bowl.
Step 2 of 4
Using an electric mixer, beat egg whites and pinch of salt until stiff peaks form. Gently fold in cheese.
Step 3 of 4
Using egg white mixture, create 4 mounds tray. Using the back of a spoon, create an indent in the centre of each mound (mounds should look like little nests). Bake for 5 minutes or until light golden and puffed.
Step 4 of 4
Carefully tip yolks into indents. Bake for a further 3 minutes or until golden and yolk starts to set. Serve immediately sprinkled with chives and chilli.
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