Curtis Stone’s egg bites with kale and fetta recipe

Name: Curtis Stone’s egg bites with kale and fetta recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 tbs butter, melted; 6 extra-large Coles Australian Free Range Eggs; 1/2 cup (125ml) milk; 1 cup (60g) finely chopped kale; 125g fetta, crumbled; 1/2 cup (140g) Greek-style yoghurt; 1 tbs chopped fresh dill; 2 spring onions, thinly sliced (optional)

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Author : Curtis Stone

cheese egg egg allergy

Curtis Stone’s egg bites with kale and fetta recipe

Ingredients

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1 1/2 tbs butter, melted6 extra-large Coles Australian Free Range Eggs1/2 cup (125 milliliters) milk1 cup (60 grams) finely chopped kale125 grams fetta, crumbled1/2 cup (140 grams) Greek-style yoghurt1 tbs chopped fresh dill2 spring onions, thinly sliced (optional)

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Instructions

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Step 1

Preheat oven to 180°C (160°C fan-forced). Brush a 24-hole mini muffin pan with melted butter. In a large jug, whisk eggs and milk. Divide kale among prepared muffin holes and evenly pour over egg mixture. Sprinkle with fetta.

Step 2

Bake for 10-13 mins or until the egg mixture is just set in centre (it will rise up during cooking but sink back down on cooling). Set aside for 5 mins to cool.

Step 3

Combine yoghurt and dill in a small bowl. Transfer the egg bites to a serving plate. Top with a dollop of dill yoghurt. Sprinkle with spring onion, if using.