Ingredients:
300 ml milk
30 ml butter
3 eggs seperated
1 x 410g can of sweetcorn or 250 ml of fresh kernels (I prefer the latter)
100 g (250 ml) grated cheddar (I add parmesan for extra flavour)
5 ml French mustard
250 ml fresh breadcrumbs
Salt and freshly ground black pepper
Method:
Heat the milk and butter in a potjie/Dutch oven
Beat the egg yolks and stir into the milk along with the remaining ingredients barring the egg whites
Whisk the egg whites and fold in
Cover and cook gently over low coals until set (roughly 30 minutes)
I sometimes add pre pan fried garlic mushrooms.
Enjoy
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