| Ham and Asparagus Breakfast Pots |
|
| SERVES 6 INGREDIENTS: 250 g lean smoked ham 4 extra large eggs, separated 250 g LANCEWOOD smooth fat free cottage cheese 60 ml fat free milk 15 ml Hot English mustard 5 ml lemon juice 45 ml freshly chopped flat leaf parsley Salt and freshly ground black pepper to taste 125 g asparagus tips, cooked until just soft 6 slices low GI wholewheat bread |
METHOD: Spray 6 ramekin dishes with non stick spray. Line the sides and bottom with ham. Beat the egg yolks, cottage cheese, milk, mustard, lemon juice and parsley together. Season to taste. Chop the back halves of the asparagus reserving the tips for serving. Add the chopped asparagus to the mixture. Beat the egg whites until soft peaks form and fold into the cottage cheese mixture. Spoon into the ramekin dishes. Place in a water bath and bake in a preheated oven at 180 °C for 20 - 25 minutes or until golden and set. Top with remaining asparagus tips and serve with lightly buttered toast fingers. |
