Inspired by Brazil's love of creamy cheese at breakfast, this egg cake blends whisked eggs with cream cheese and kashar and bakes it in the airfryer. It's low in carbohydrates and packs well for a lunchbox breakfast.
Whisk the eggs together with the cream cheese, kashar and coriander, and season with salt and pepper.
If you don't have an airfryer, the same timing works in a preheated 160°C oven with similar dishes. Divide the mixture between two greased ramekins, place them in the airfryer basket and cook at 160°C for 18 minutes until the centre sets and turns lightly golden.
Remove the ramekins from the airfryer and let them rest for 5 minutes before unmoulding.
Always let the ramekins rest before turning them out; unmoulding while hot makes the cake fall apart in the middle. Allergens: contains egg, milk and dairy.
Using dill instead of coriander gives the cake a lighter, fresher flavour; both herbs balance the richness of the kashar.
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