Serves 2 – 4
You’ll need: 30ml sunflower oil; 1 onion, finely chopped; 15ml garlic flakes; 500g boerewors, sliced; ½ yellow pepper, seeded and chopped; 6 large eggs; 500ml full cream milk; salt and pepper, to taste; 15ml Dijon mustard; 200g cheddar cheese, grated; 2 potatoes, sliced and partly cooked; 30ml butter.
How to:
Heat the oil in a large frying pan and sauté the onion until translucent, mix in the garlic flakes and cook for a few more seconds.
Add the boerewors and yellow pepper and continue to cook until the boerewors is cooked.
Preheat the oven to 180°C.
Mix the eggs, milk, salt, pepper, Dijon mustard and cheese.
Lightly grease a casserole dish and add the sausage mixture, top with the potatoes.
Pour in the egg mixture, dot with the butter and bake uncovered until a knife inserted in the centre comes out clean, about 40 minutes.
Serve while still hot.
For more egg recipes visit the South African Poultry Association.
