Egg Yolk
Oil
Red Kidney Beans
White Cabbage
Celery
Choko
Leek
Garlic Powder
Sea Salt
Pear for dessert - depending on your ratio
Beat egg whites until very stiff.
Spread on baking paper on oven tray.
Cook at 110C until slightly coloured.
Thinly slice cabbage, celery, choko and leek and slow cook in half the oil with garlic powder and salt.
Allow both to cool completely.
Beat egg yolk and add remaining oil.
Slice kidney beans in half.
Add vegies to top of egg white base.
Place beans around top.
Pour egg yolk mixture to cover all the other food.
Slow cook in oven until egg yolk sets.
Serve hot.
to the recipe page.