Brunch Eggs

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.