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Bacon, corn and egg tortilla baskets with asparagus
Bacon, corn and egg tortilla baskets with asparagus
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Crispy egg and bacon corn baskets - a delightful surprise with every bite.
Ingredients:
  • Olive oil, to grease
  • 4 flour tortillas
  • 4 eggs
  • 1 bunch asparagus, woody ends trimmed
  • 20g butter
  • 1 small brown onion, finely chopped
  • 150g bacon, finely chopped
  • 20.00 ml plain flour
  • 250ml (1 cup) milk
  • 1 x 125g can corn kernels, rinsed, drained
  • 40.00 ml chopped fresh continental parsley
  • Baby cos lettuce leaves, to serve
Instructions:
  • Preheat the oven to 170°C. Grease four 250ml (1-cup) capacity ovenproof dishes with oil. Warm the tortillas according to the package instructions. Fit the tortillas into the dishes, folding as needed. Arrange the dishes on a baking tray and bake for 15 minutes or until lightly browned.
  • Boil the eggs in a large saucepan of water for 6 minutes, then add the asparagus and cook for another minute. Drain and set aside to cool. Coarsely chop the asparagus and peel, quarter the eggs when cool enough to handle.
  • In a medium saucepan over medium-high heat, melt the butter. Add onion and bacon, cook for 2 minutes until onion is soft. Add flour, cook for 1 minute until mixture bubbles. Remove from heat. Gradually add half the milk, stirring until smooth. Add the rest of the milk. Return to medium-high heat, cook for 3 minutes until thickened. Remove from heat. Stir in egg, corn, and half the parsley. Season with salt and pepper. Divide lettuce and tortilla baskets among plates. Fill the baskets with the egg mixture, top with asparagus, and sprinkle with remaining parsley before serving.

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