Muffins with Eggs and Pastrami



  • 2 eggs
  • 6 slices of pastrami without spicy coating
  • 1 large size potato (2 slices to be removed)
  • 120g fat-free curd cheese
  • 2 teaspoons of olive oil (10g)
  • 4 green peppers (finely chopped)
  • A pinch of parsley (finely chopped)
  • Scallions (to decorate)
  1. Chop the potatoes in the form of coarse circles
  2. Fry both sides of the potato circles in a non-stick frying pan with very little oil (you can use a fat-free frying machine instead of frying pan)
  3. While the potatoes are being fried, sautee finely chopped green peppers in another non-stick pan with 1 teaspoon of olive oil and leave to cool.
  4. Mix the curd cheese, finely chopped parsley and green peppers.
  5. Cover two steel cooking rings with baking paper. You can use them without covering with baking paper as well but pastrami might stick.
  6. Place the fried potatoes on the bottom of the steel rings so that they cover the base completely (if you do not have egg cooking rings, you can use a muffin or cupcake cup or a non-stick ramekin)
  7. Place the pastrami on the inner surface of the rings using 3 slices for each serving.
  8. Fill the remaining area with the curd cheese mixture.
  9. Break the egg on top.
  10. Cook in the oven preheated to 200 degrees until the egg whites are cooked.
  11. Finely chop the green leaves of the scallions and sprinkle atop before serving.

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