Egg doughnuts


Egg doughnuts

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A new way to have your eggs in the morning!

Ingredients (Serves 4 to 20)

  • Oil or butter for greasing tray
  • 6 eggs
  • 1 tbsp chopped chives
  • 1 tbsp chopped dill
  • 1 tbsp fresh parsley leaves
  • 2 tbsp grated cheddar cheese
  • ¼ cup milk
  • Salt and pepper


Preheat oven to 175°C.

Grease a donut tray well. (Or alternatively, use a muffin tray.)

Crack eggs into a large mixing bowl and whisk well.

Add the herbs to eggs with cheese and milk and mix to combine.

Fill doughnut or muffin holes with mixture, leaving a few millimeters for them to rise.

Bake for 15 minutes or until the mixture is set.

Serve or store in an airtight container in the fridge for up to 2 days.

Recipe by Nadia Felsch. 

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