43. CORN & EGG POTS

Children can prepare this for a weekend brunch.

Before you begin:

•	Kitchens can be dangerous so make sure you have just read the Kitchen Safety Checklist.
•	Check with Mum or Dad that you are allowed to cook.
•	So the food doesn’t get any germs wash your hands with warm soapy water and dry them well.
•	Read the recipe through before you begin and get out all the equipment and ingredients you will need.
•	Don’t forget to have fun, and the best cooks ALWAYS clean up their mess.

Makes: 4

Here’s what you need:
• 125g can Edgell Super Sweet Corn Kernels, drained.
• 4 eggs
• 4 tablespoons grated low fat tasty cheese
• 1 rasher bacon, finely shredded

Here’s how to do it:

1.	Divide Edgell Super Sweet Corn Kernels between 4 x 1/2 cup greased soufflé pots.
2.	Break an egg into each pot and sprinkle with low fat cheese and bacon.
3.	Place pots onto a baking tray and bake in a preheated oven at 200:C for 10-15 minutes.

Setting Up Time: 5 minutes

Cooking Time: 10 minutes

HOT TIP: Ideal served for breakfast and can be prepared the night before. Serve
with wholemeal toasted bread fingers.