QUICK, EASY AND PRETTY AS A PICTURE, THESE LITTLE NUTRITIONAL POWERHOUSES ARE GREAT
FOR A GRAB-AND-GO BREAKFAST OR A LIGHT SUMMERTIME DINNER.
125 g rindless streaky bacon, coarsely chopped
4 extra-large eggs
Spur Cheddamelt Sauce 60 ml (¼ cup) milk
Salt to taste
2 spring onions, chopped
125 ml (½ cup) grated Cheddar cheese
Fry the bacon until lightly crisp and drain on paper towel.
Whisk the eggs,
Spur Cheddamelt Sauce, milk and salt together. Add spring onions and cheese. Pour mixture into muffin pan or ramekins. Bake in a preheated oven at 180°C for 15-20 minutes. Serve immediately.
Substitute the bacon with sausages, such as cheese grillers or smoked viennas.
Substitute the spring onions with 45 ml (3 Tbsp) chopped fresh chives.
Add 50 g chopped sundried tomatoes and 10 ml (2 tsp) sugar.
Dress with chives, cottage cheese and
and serve as an entrée. Spur Sweet Chilli sauce