KALE, BILTONG AND EGG BAKE
6 eggs
1 stalk of kale
4 raw young asparagus spears
5-6 spring onions/scallions
½ – 1 cup grated cheddar cheese
½ – ¾ cup biltong
Spices (your decide), I used Aromat (to taste, remember as you have salty biltong, do not overdo it) and ½ teaspoon basil pesto.
Wisk eggs, and cut up all the rest of the ingredients and mix well together.
Spice to your taste.
Pour into 2 greased ramekins and bake @ 400F till set and browned.
Add some extra pieces of biltong at the end, just because you have some more and needed extra added to the dish!
Source: Esme Slabbert
