With this flourless savoury pie recipe we teach the little ones about eggs. We show them where eggs come from and talk about what chickens eat, and how many eggs are laid per day. Each child breaks open one egg and mixes his/her own recipe. Eggs are a very good source of inexpensive, high quality protein. Eggs contain vitamin B2 , vitamin D, B6, B12, A, E and K and minerals such as zinc, iron and copper as well as lecithin – the compound that enables emulsification in recipes such as hollandaise or mayonnaise. Eggs are regarded a complete source of protein as they contain all eight essential amino acids, the ones we cannot synthesise in our bodies and must obtain from our diet.
70-100 g cheese
3 tbsp of spring onion
1 rasher of bacon
1/2 tsp of fresh chopped thyme or basil
Macon can be used instead of bacon, or shredded chicken.
Method for flourless savoury pie
Wheat and gluten free
Pre-heat the oven to 180°C.
Spray a mini muffin tin with cooking spray – I used the canola based one.
Fry the bacon until crisp and chop into small pieces, or buy ready cut bacon and fry. Grate the cheese with the fine side of the grater. Cut the leeks into small pieces. Whisk the egg until the yolk is totally mixed with the white.
Add a little salt and pepper to the egg if you like – the cheese and bacon is also salty if you do not like a lot of salt.
Add the grated cheese, leeks and bacon. Add your fresh herbs .Mix everything together with a fork or spoon. Fill your muffin tin holes with the mixture – about 70 percent full as they still fluff up when baking.
Cook’s note: This is a wonderful recipe for people who are allergic to gluten and wheat. it can be made in a bigger muffin tin for breakfast with some fresh slices of ciabatta bread, as well as for party snacks in a smaller muffin tin.