Brunch Eggs

Name: Brunch Eggs
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)

12 ingredients

7 steps

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.