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Sunshine Eggs

Recipe By

These are a bit of fun and creative for your little ones to enjoy. 
INGREDIENTS
METHOD

  • 1 Parsley sprigs, to garnish
  • 1 red capsicum, cut into 1cm thick slices with membrane removed
  • 200g piece pumpkin, steamed
  • 140g tin corn, drained
  • 100g sliced lean gluten free leg ham, roughly chopped
  • 4 4 eggs, separated
  • 10 MINS
  • Bake
  • breakfast
  • Gluten Free
    Sugar Free
    Paleo

Nutrition

  • kcal 186.96
  • protein 8.53
  • carbs 33.59
  • fat 8.33
  • sat 27.9
  • fibre 27.9
  • sugar 1.51
  • salt 0
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Sunshine Eggs

INGREDIENTS

  • 1 Parsley sprigs, to garnish
  • 1 red capsicum, cut into 1cm thick slices with membrane removed
  • 200g piece pumpkin, steamed
  • 140g tin corn, drained
  • 100g sliced lean gluten free leg ham, roughly chopped
  • 4 4 eggs, separated

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By

These are a bit of fun and creative for your little ones to enjoy. 

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METHOD

1.

Beat egg white, ham and corn until combined but before the eggs have begun to turn frothy.

2.

Mash pumpkin and add yolks, beating to combine.

3.

Place a frying pan over a medium heat, add a dash of oil and arrange 4 pieces of capsicum in the pan. Cook for 2 minutes then flip.

4.

Place a well greased small round cutter in the centre of each piece and pour in yolk mixture to fill 1.5cm deep. Divide the egg white mixture between the capsicums, ensuring to place the mixture on the outside of the ring but within the capsicum.

5.

Allow to cook for 1-2 minutes or until the egg yolk and white mixtures begin to set. Remove the metal ring and continue to cook for a minute or two or until the eggs are nicely cooked through. Serve with parsley to garnish.

  • 10 MINS
  • Bake
  • breakfast
  • Gluten Free
    Sugar Free
    Paleo
  • kcal 373.92
  • protein 17.06
  • carbs 67.19
  • fat 16.65
  • sats 5.96
  • fibre 55.8
  • sugar 3.01
  • salt 0

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