Easter breakfast baskets
(at time of publication)
- oil spray
- 2 small (250g) courgetteszucchini, summer squashX, grated
- 2 small (250g) carrots, peeled, grated
- 40g parmesan finely grated
- 1 tablespoon rice flour
- 1 egg, beaten
- 9 small (size 5) hard- or soft-boiled eggs, peeled, to serve
- small basil leaves, to garnish
1 Preheat oven to 160°C. Grease a large 6-hole muffin tin with oil spray. Line the base of each hole with a small circle of baking paper.
2 Squeeze courgette and carrot of excess moisture and place together in a large bowl. Add parmesan, rice flour and egg. Mix well.
3 Press mixture firmly into the base and up the sides of each hole of prepared tin to make baskets. Bake for 30 minutes. Reduce heat to 150°C and bake for a further 20–25 minutes, or until lightly golden and crisp. Leave baskets in tin for 10 minutes before removing.
4 Place baskets on baking tray lined with baking paper and return to oven for a further 10 minutes to crisp bases. Remove and set aside to cool.
5 Fill each basket with 1 1/2 boiled eggs, garnish with basil leaves and serve.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 3g
Dietary fibre 2g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us