Pilchards And Egg Jaffles

Makes 4

Preparation time: 10 minutes

Cooking time: 25 minutes

Cost per recipe: Serves 4 for under R100

Ingredients:

• 8 slices white bread
• Soft butter or margarine, for spreading
• 400 g tin pilchards in tomato sauce, bones removed
• 4 medium eggs
• Salt and pepper
• 1 spring onion, thinly sliced
• Chutney or tomato sauce, to serve

Method:

1. Spread the bread with butter or margarine. Grease a jaffle iron with cooking spray. Press a slice of bread, butter-side out, into the iron.
2. Gently crush the pilchards in the tomato sauce. Add ¼ of the mixture into the centre of the slice of bread in the iron and make an indent in the mixture. Break an egg into the indent (you might not need all the egg white). Sprinkle with ¼ of the spring onion. Season with salt and pepper.
3. Top with another slice of bread, butter-side out. Close the iron and cut off excess bread. Toast on medium heat for about 6 minutes, turning every minute for runny yolk or about 8 minutes for hard yolks. Repeat with the rest. Serve with chutney or tomato sauce.

Tip:

Find jaffle irons from select baking, camping and hardware stores.