Easter breakfast baskets

Instructions

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.