5 Eggs
3 tsp butter
5 tsp olive oil
1 onion, finely chopped
100g grated cheddar cheese
250ml double thick cream
120g Biltong, finely cut or grated
1 1/2 tbsp parsley, chopped
3 tsp cracked black pepper
1 tsp mustard powder
3 tsp lemon juice
1 tsp Paprika
3 tsp butter
5 tsp olive oil
1 onion, finely chopped
100g grated cheddar cheese
250ml double thick cream
120g Biltong, finely cut or grated
1 1/2 tbsp parsley, chopped
3 tsp cracked black pepper
1 tsp mustard powder
3 tsp lemon juice
1 tsp Paprika
- Preheat the oven to 160°C.
- Sauté the onion (not the pickled onion) in the butter and olive oil.
- Beat the eggs for two minutes and add the cream and buttermilk/sour cream. Mix thoroughly.
- Add all the other ingredients to the egg mixture. Then add the sautéed onion with the oil and butter left in the pan.
- Mix through and pour into a baking dish and bake for 40 minutes at 160°C.
- Serve with rocket and herb salad with cherry tomatoes and cucumber. Also perfect with Tabasco Sauce!