Easter breakfast baskets
Time to make: 1 hr 25 mins
( Hands-on time: 30 mins )
(at time of publication)
Nutrition Info.(per serve)
- 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
Total fat 10g
Saturated fat 3g
Dietary fibre 2g
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.