Hey my Fam!!!
Happy Thursday, my people!
Whew — can we talk about this heat for a second?! I swear the sun is on a personal mission to remind us who’s boss! It’s giving “live oven vibes” and I, for one, am feeling extra grilled.
But okay, let’s check in — how are we really feeling today? What’s the vibe? What’s your body craving right now?
Because let’s be honest… in weather like this, who has the energy to stand in front of a stove? To chop, peel, sauté, and pretend it’s fun? Nope. Not today. Not us.
What we do have energy for, though, is something quick, light, and sooo satisfying — something that won’t leave us feeling like we just ran a marathon in the kitchen.
And that’s exactly why I’m bringing you today’s little lifesaver: Baby Marrow, Ham & Egg Slices!
Listen, Fam — when I whipped this up, I just knew you would appreciate it. It’s giving easy, breezy, and delicious — and you will be the final judge when you make it yourself!
So grab your apron (or don’t), get comfy, and let’s do this together. Because in this kitchen, we cook with love, laughter, and just the right amount of chaos.
How to make Baby marrow, Ham & Egg slices
Serves: 6
Preparation time: 20 minutes
Cooking time: 30 minutes
Cost per recipe: Serves 6 for under R80
Ingredients:
- Olive oil, for frying
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 6 eggs
- 60 ml (¼ cup) milk
- Salt and pepper
- 4 baby marrows, grated
- 125 g sandwich ham, finely chopped
- 80 ml (⅓ cup) cake flour
- Handful parsley, chopped + extra
Method:
- Preheat oven to 200°C. Line an 18 cm x 27 cm baking dish with baking paper.
- Heat a splash of oil in a frying pan on medium high and sauté the onion for about 5 minutes or until golden. Add the garlic and fry for 1 minute. Cool.
- Whisk together the eggs and milk. Season with salt and pepper. Squeeze excess moisture from the baby marrows and stir into the egg mixture with the ham. Stir in the flour and parsley. Scrape into the prepared dish and smooth the surface.
- Bake for about 25 minutes or until set. Set aside for 15 minutes before cutting into 6 pieces. Garnish with extra parsley (optional).
Tip:
- Make this slice ahead, cool completely and store in the fridge for up to 3 days. Heat in the microwave for about 15 seconds (optional).
*The image and recipe were supplied by The South African Poultry Association (SAPA)
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