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Vegetable egg yolk cakes with Ras el Hanout and herb salt

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Ingredients for 2 servings:

  • 2 egg yolks
  • 1 tsp water
  • 2 bell peppers, thumb-sized pieces
  • 2 slice(s) onion(s), red
  • Ras el Hanout
  • herbal salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

easy and quick egg yolk utilization

Finely chop the bell peppers and onion. Whisk the egg yolk with water and spices. Stir in the vegetables. Pour each portion into a mini Bundt cake silicone mold. Bake in the oven at 200°C (top/bottom heat) for approximately 10-15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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