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Brunch Egg Baskets
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Preparation Time:
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25 minutes
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Cooking Time:
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about 15 minutes
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Serves:
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6
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Ingredients
60 mL (1/4 cup) melted Sealtest butter
8 - 15 cm (6 inch) tortillas
200 g (6 1/2 oz) ham, diced sweet peppers: 1/2 green, 1/2 red and 1/2 orange, diced
3 green onions, sliced
5 eggs
180 mL (3/4 cup) Ultra’cream 15% Country Style Cream or 18% Sealtest cream
A few drops of jalapeño Tabasco sauce
Salt and freshly ground pepper
Chives to garnish
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Preparation
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1.
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Preheat oven to 180°C (350°F).
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2. |
Brush butter or oil on both sides of tortillas. |
3. |
Let stand for 5 minutes to soften. |
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4.
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Arrange a tortilla in each of 6 ramekins, folding to make a basket.
Cut each remaining tortilla into 3 strips 2 cm (3/4 inch) wide; place strips on an upside-down muffin tin to make handles.
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5. |
Bake for 10 to 15 minutes until golden. Cool. |
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6.
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In a non-stick frying pan, cook ham, peppers and green onions in remaining butter or oil, for 2 to 3 minutes.
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7.
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In a bowl, beat eggs with cream and Tabasco. Salt and pepper to taste.
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8. |
Pour egg mixture over ham mixture and scramble in pan. |
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9.
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Divide scrambled eggs evenly among the 6 baskets.
Set handles in place and garnish with chives.
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