Gluten-Free South African-Inspired Fruit & Meat Braai Platter with Eggs and Pap

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 large eggs 1 cup pap (maize porridge) mix, gluten
• free 2 cups water 4 gluten
• free breakfast sausages 4 gluten
• free beef or pork steaks 1 large red bell pepper, sliced 1 large green bell pepper, sliced 1 large yellow bell pepper, sliced 2 cups fresh mixed berries (strawberries, raspberries, blueberries) 1 medium avocado, sliced 4 gluten
• free English muffins, toasted 4 tbsp butter, softened Salt and pepper, to taste Olive oil, for brushing Fresh parsley, for garnish

Instructions

1. Preheat grill or braai to medium high heat. Brush steaks with olive oil and season with salt and pepper. Grill until desired doneness is reached. Remove from heat and let rest.
2. Grill sausages until cooked through, then set aside.
3. In a large pot, bring water to a boil. Slowly pour in the pap mix while stirring constantly. Reduce heat to low and cook for 10 minutes, stirring occasionally, until thickened. Season with salt and pepper to taste.
4. Poach eggs in simmering water with a touch of vinegar. Cook until yolks are desired consistency. e) Assemble platter: Arrange grilled meats and sausages on a large plate. Top with sliced bell peppers, fresh mixed berries, avocado slices, and poached eggs. Serve pap in a separate bowl alongside the platter. Toast English muffins and spread with softened butter. f) Garnish with fresh parsley and serve immediately.

Chef’s Insight

The combination of flavors and textures creates an unforgettable sensory experience for breakfast lovers.

Notes

Be sure to use gluten-free sausages and breakfast steaks to accommodate the gluten-free diet.