Scrambled Eggs with Corn served with Potato Cakes

Serves: 4-6

Cooking time : 30 minutes

Hint: This can also be served with a poached egg.

Ingredients:

Potato Cakes:

  • 5 large potatoes, peeled, cooked and mashed
  • 4 eggs, slightly beaten
  • 250 ml (1 cup) cheese, grated
  • 60 ml (4 T) parsley, chopped
  • salt and pepper, to taste
  • 3 tomatoes, halved and baked (optional)

Scrambled Eggs with Corn:

  • 6 – 8 large eggs, beaten
  • 2 T whole kernel corn

Method:

  • Preheat oven to 200ºC.
  • Mix all ingredients together in a mixing bowl.
  • Grease a muffin pan.
  • Divide the mixture and fill 6 – 8 cavities about ¾ full.
  • Bake for 15 minutes or until the mixture is well set.
  • In the meantime: Mix the whole kernel corn with the beaten eggs and scramble.
  • Remove the potato cakes carefully from the muffin pan and serve topped with a baked tomato halve and corn scrambled egg.