48-49 / 80
48
49
Method
Method
Swap bread for crunchy spring asparagus wrapped in Parma ham to make a
nutritious low carb, high protein wonder breakfast that’s a firm family favourite!
Quark pancakes with lemon
Dippy eggs with Parma ham
wrapped asparagus
Ingredients
Ingredients
½ cup Quark
2 eggs, separated
¾ cup (185ml) milk
1 tsp vanilla bean paste (or extract)
1 cup (150g) whole wheat flour
1½ tsp baking powder
pinch salt
Exante Butterscotch syrup, to serve
12 medium asparagus stalks
6 slices of Parma ham or
thinly sliced ham
8 eggs
olive oil
salt & pepper
• Place Quark, egg yolks (set aside
the whites in a separate bowl) milk
and vanilla into a mixing bowl and
whisk together.
• Stir in flour and baking powder
until just combined. Add a pinch of
salt into the egg whites, and whisk
until they’re foamy.
• Fold the egg whites into the batter.
• Put a large, heavy based non-stick
pan on a medium heat.
• Ladle in heaped spoonfuls of batter
into the pan (about ¼ cup) and cook
until bubbles appear on the surface
of the pancake. Flip and cook until
golden brown.
• Drizzle with lemon juice or
Exante syrup.
• Preheat your oven to 200°C/180°C fan/
Gas 6 and line a baking tray with
parchment paper.
• Snap off the woody ends of each
asparagus and discard. Wrap asparagus
stalks in Parma ham, place on to baking
sheet and drizzle with a little olive oil.
Roast for 10 minutes or until ham is crispy.
• While the asparagus is roasting, start
cooking your eggs. Bring a large pot
of water to a boil and using a slotted
spoon, gently lower in the eggs.
Simmer for 6 minutes.
• Once cooked, cut off the tops and place
into egg cups. Serve with asparagus
soldiers and salt & pepper to taste.
Calories
Calories
91
237
Servings
Servings
10
4
Fat
Fat
2g
16g
Protein
Protein
6g
21g
10
MINS
20
MINS
Rise and shine to a healthy plate of ‘lighter’ pancakes made with Quark instead of high
fat buttermilk. Quark is available in most supermarkets and cuts the calories by half!
Squeeze with lemon and enjoy at their best…warm!
“Quark has 14g protein per 100g,
that’s double the protein of
Greek yoghurt”
“The perfect dippy yolk
takes 5-6 minutes”