The below article was issued for the South African Poultry Association (SAPA) by Protactic Strategic Communications
Yay, yay, it’s Heritage Day! South Africans’ favourite national day is coming up, and we’re getting out into the spring sunshine to celebrate. This year we’re dishing up eggstraordinary snacks made with lekker, local eggs.
Heritage Day has become our unofficial Braai Day, so we’re putting eggs on the braai table with bacon and egg braaibroodjies, chakalaka shakshuka and the old family favourite, potato and egg salad.
We’re also giving boerie an eggcellent makeover, and combining it with beaten eggs, baked in muffin tins, in our boerewors and egg quichelettes. Say what? Quichelettes are mini crustless quiches that are a great way to use up leftover boerie after your Heritage Day braai.
Quichelettes are ideal for breakfast, lunch on the run, kids’ lunchboxes, for padkos, picnics, or for dinner with a salad.
See how versatile eggs are? Their uses are just as diverse as our Rainbow Nation. There’s no meal question where eggs are not the answer – any time of the day!
Plus of course there’s their nutritional benefits. Eggs contain protein and just the right mix of essential amino acids needed by humans to build tissues. They’re suitable for all ages and offer benefits at every life stage.
The high-quality protein found in eggs also makes them one of the most affordable substitutes for more expensive proteins.
Fire up those coals and celebrate Heritage Day with an eggciting culinary twist on Mzansi’s favourite pastime.
Like EGGcellentFood on Facebook and follow us on Instagram eggcellentfoodsa, for further information and recipes visit www.sapoultry.co.za.
Boerewors & Egg Quichelettes
These quichelettes make excellent snacks for lunch boxes, padkos or a light lunch with a side salad.
Serves 4-6
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients:
- 500 g boerewors
- Oil for frying
- 4 eggs
- 250 ml (1 cup) milk
- 120 g (± 1 cup) cheddar cheese, grated
- Pinch of mixed, dried herbs
- Salt and pepper to taste
- 1 x 400 g roll frozen short crust pastry, defrosted
Method:
- Preheat oven to 170°C. Remove the casing of the boerewors and roll the meat into golf ball size balls.
- Heat the oil in a pan and over medium heat gently fry the boerewors balls until golden and cooked.
- In a bowl, beat eggs and add milk. Add the grated cheese and seasoning to egg and milk mixture.
- Unroll the dough and roll out flat, cut out circles to fit your tart/muffin tin. Ensure it is big enough to cover the sides with room to spare.
- Line the pan/s with the pastry.
- To bake blind: cut pieces of baking paper larger than the pastry lined tart tins, place over the pastry and fill with baking beans or dry rice. Bake until the pastry is golden brown, about 15 minutes. Carefully remove baking paper and baking beans and bake until the base is lightly coloured, about 5-6 minutes longer.
- Spoon egg and cheese mixture into the pastry cases. Bake until the top browns very slightly, about 15-20 minutes. Cool before removing from the tart tin.
Click here to scan through a list of yummy egg recipes previously shared.
