Dig inside these crispy little baskets to find creamy mouthfuls of boiled egg, bacon and sweet corn kernels.
Ingredients
- Olive oil, to grease
- 4 flour tortillas
- 4 eggs
- 1 bunch asparagus, woody ends trimmed
- 20g butter
- 1 small brown onion, finely chopped
- 150g bacon, finely chopped
- 1 tablespoon plain flour
- 250ml (1 cup) milk
- 1 x 125g can corn kernels, rinsed, drained
- 2 tablespoons chopped fresh continental parsley
- Baby cos lettuce leaves, to serve
Method
- Step 1Preheat oven to 170°C. Brush four 250ml (1-cup) capacity ovenproof dishes with oil to grease. Heat the tortillas following packet directions. Line the dishes with the tortillas, folding to fit. Place the dishes on a baking tray. Bake for 15 minutes or until starting to brown.
- Step 2Meanwhile, cook the eggs in a large saucepan of boiling water for 6 minutes. Add the asparagus. Cook for a further 1 minute. Drain. Set aside until cool enough to handle. Coarsely chop the asparagus. Peel and quarter the eggs.
- Step 3Place the butter in a medium saucepan over medium-high heat. Add the onion and bacon and cook, stirring often, for 2 minutes or until the onion is soft. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually add half the milk, stirring constantly with a wooden spoon until smooth. Stir in the remaining milk. Place over medium-high heat. Cook, stirring, for 3 minutes or until mixture thickens. Remove from heat. Stir in the egg, corn and half the parsley. Season with salt and pepper. Divide the lettuce and tortilla baskets among serving plates. Divide the egg mixture among the baskets. Top with the asparagus. Sprinkle with the remaining parsley to serve.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1581 kj
Energy
24g
Fat Total
10g
Saturated Fat
2g
Fibre
19g
Protein
259mg
Cholesterol
711.07mg
Sodium
7g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
Notes
To make baskets, gently pleat the tortillas as you press them into the dishes.
Variation: Creamy corn, egg & asparagus crepes: Replace the tortillas with 4 frozen crepes. Heat the crepes following packet directions. Divide the egg mixture and asparagus among the crepes. Roll up firmly to enclose the filling. Serve with the lettuce.
- Author: Kathy Knudsen
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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