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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I found this on the internet whilst looking for brunch recipes. Brunch is a bit of a tradition here when any of the boys are home! Ingredients:
125 g cream cheese, softened for 1 to 2 minutes in the microwave |
1/2 cup diced green capsicum |
1/2 cup diced red capsicum |
1/2 cup finely chopped spring onion |
4 tablespoons butter or 4 tablespoons margarine, divided |
1 (225 g) can corn kernels |
6 eggs, lightly whisked |
1/8 teaspoon red chili powder |
salt & freshly ground black pepper |
4 -6 slices bacon, cooked and crumbled |
hot buttered toast, to serve |
extra chopped spring onion (to garnish) |
Directions:
1. Saute capsicum and spring onion in 2 tablespoons butter in a pan over medium heat until softened.
2. Add sauteed vegetables and corn to cream cheese, stir well and set aside.
3. Combine eggs, chili powder, salt and pepper and stir until combined.
4. Set aside.
5. Melt remaining 2 tablespoons butter in a pan, swirling to coat bottom; add reserved cream cheese mixture and egg mixture.
6. Cook over medium-low heat, stirring occasionally, until eggs are firm, but still moist.
7. Serve over hot buttered toast, sprinkled with crumbled bacon and garnished with a little extra chopped spring onion.
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