An Egg for Breakfast

​Hi Smites,

A bit of a random one this week, but I know that some of you love it when I give you a recipe! This is partly a recipe I found online and partly a result of my fiddling about with making a souffle omelette. We had it for breakfast on Saturday and it was so tasty we've had it again several times since! Damo has two and I have one, but its just one egg so you may well want two, or some toast or cooked spinach alongside. I hope you enjoy it.

Also checking in to tell you to make sure and watch this Friday's Down the Rabbit Hole reel on Instagram, Facebook or YouTube - the easiest way to do that is to make sure you follow me in one of those places, or subscribe to my YouTube channel and it will send you a notification when there's a new video. There's a teaser there today about a new/old pattern that I'm releasing on Friday.... it's the pattern I'm most asked to re-release, more so than any other. Maybe you can guess what it is from the video, and maybe you can't - but I'm releasing it just in time to make it as you cheer on the Aussies at the Winter Olympics on Friday, so maybe that helps? 😉 In a special sneak for Smites, you can preorder the pattern and see the whole quilt here. https://www.sarahfielke.com/product-page/aussie-aussie-aussie-pattern-printed

What do you mean you're not cheering for the Aussies??!! How appalling, how very dare you live somewhere else 😂🇦🇺​

Ok, on to this recipe. I'm going to call them Egg Puffs for want of another name for them. You could put two eggs into each puff, but you would need to put two yolks into the top of it so thats up to you really. I prefer them as single ones.

For each puff -

1 egg, seperated

1 tablespoon of parmesan cheese

2 tablespoons of cheddar cheese

1 tablespoon of chopped chives

1 tablespoon chopped basil

Half a red chilli, chipped finely(optional)

Salt and pepper

Preheat the oven to 230C (446F)

Whisk the white of the egg to stiff peaks. Gently fold everything including salt and pepper into the egg white except for the cheddar until it's well mixed, but be careful not to knock the air out of the whites.

Pile the egg white mix onto a baking sheet lined with baking paper and bake for 6 minutes. Remove from the over and use a spoon to flatten a little divot into the top of the puff. Gently slide the whole egg yolk into the divot, and sprinkle the top with cheddar. Return to the oven for 3 mins - depending on how hot your oven is, you might want to turn on the griller for this part so that the cheese goes a little browner. # Minutes will give you a runny yolk, so if you like your yolks cooked through you might want to give it 5 or 6 minutes instead.

Eat it right from the oven, asap - the whites go lovely and crispy on the outside and its really delicious. I added some extra chopped basil to the top of mine too after the yolk was cooked.

Let me know if you try them! Low fat, high protein but most of all delicious, ticks all my breakfast boxes. Happy Wednesday peeps - don't forget the new quilt on Friday, and that the Lexi Hoodie Sew Along starts on Monday!

Sarah x