Woolworths_Taste__January_2019

THE PERFECT JAMMY EGS

R5 PER SERVING

sea salt½t

plain yoghurt½ cup

olive oil2T

free-range egg 1

1 Preheattheovento180°C.Tomakethe

filling,heatthebutterinalargepan,add

the spring onions and fry for 5 minutes.

Addthebaconandfryforafurther

10 minutes, then add the asparagus and

cook until tender. 2 To make the muffin

batter,placeallthedryingredientsinto

a large bowl and whisk to combine. Mix

the wet ingredients in a separate bowl.

3 Pourthewetingredientsintothedry

ingredients and mix. 4 Fold in the filling

ingredients, except the egg yolks. 5 Grease

a12-holemuffinpanandspoon2Tbatter

into each muffin mould, making a small

indentationineachfortheeggyolkto

settlein.Addaneggyolktoeachmould,

coverwiththeremainingbatterandbake

for 15–20 minutes or until golden brown.

THE PERFECT JAMMY EGGS

Serves 1

EASY

GREAT VALUE

Cooking: 5 minutes

medium free-range eggs2–3

sea salt and freshly ground black

pepper,to taste

1 Bringasaucepanofwatertotheboil,

thenreducetheheattosimmer.Usinga

spoon, gently place the room-temperature

eggs in the simmering water. Cook for

exactly 5 minutes, then place the eggs

inanicebathfor1minute. 2 Remove

from the ice and allow to come to room

temperature.Onceatroomtemperature

they will be easy to peel. Serve with

seasaltandpepper.

CARB-CONSCIOUS, FAT-CONSCIOUS,

DAIRY-FREE, MEAT-FREE, WHEAT- AND

GLUTEN-FREE

TASTE JAN/FEB 2019 25

FOOD RESOLUTIONS

COCOA-HAZELNUT
BREAKFAST BOWL

Serves4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 15 minutes

rolled oats150 g
cocoa powder4T
hazelnuts50 g
quinoa3T
ground cinnamon1t
ground nutmeg¼ t
sea salt1t
coconut sugar4T
coconut milk1 litre

1 Inafoodprocessor,combinetheoats,
cocoa, hazelnuts, quinoa, cinnamon,
nutmeg, sea salt and sugar. Blend until
very fine. 2 Combine the oat mixture
with the coconut milk in a medium-sized
saucepan and cook for 5 minutes.
Cook’s note:Servewithanutbutteror
toastedcoconutflakes.Thenutsinthis
recipecanbesubstitutedwithanyother
grain, or omitted completely. You could also
leaveoutthecocoapowderandcookthe
oat mixture with a vanilla pod instead.
DAIRY-FREE, MEAT-FREE

PARMESAN-AND -BACON
EGG MUFFINS
“Eatthesesavourymuffinshotfromtheoven
orstorethemforaweekofbreakfastonthego,
or as fillers for lunchboxes for the whole family.”

Makes 12
ALITTLEEFFORT
GREAT VALUE
Preparation: 15 minutes
Cooking: 35 minutes

For the filling:
butter2T
spring onions3, finely chopped
bacon125g,cubed
asparagus100g,cutinto2cm pieces
Parmesan160g,grated
free-range egg yolks 12

For the muffin batter:
flour150 g
baking powder1t
bicarbonateofsoda¼ t
buttermilk½ cup

AN EGG-ZACT

SCIENCE

Whenyou’replanning

boiledeggs,remember

to remove them

fromthefridgean

hourinadvanceto

letthemreachroom

temperature.What

happenswhenyou

don’t?Thecoldshells

willcrackwhenyou

placetheeggsin

simmeringwater

andyou’lllosesome

oftheeggwhite.