Corn and Tomato Cups Recipe

Corn and Tomato Cups Recipe

Ingredients: Serves 4

1 onion, thinly sliced
2 large tomatoes, skinned and sliced
1 avocado, stoned (pitted), peeled and sliced
50 g/2 oz sweet corn (corn)
4 slices wholemeal bread
50 g/2 oz butter or margarine
3 eggs, beaten
300 ml/0.5 pt/1.25 cups milk
Salt and freshly ground black pepper

Grated nutmeg
100 g/4 oz/1 cup Emmental (Swiss) cheese, grated
Toasted sesame seeds

Salad
Jacket potatoes

Method:

Grease the bases of four individual ovenproof dishes. Arrange the onion, tomatoes, avocado and corn in them. Cut the bread slices in small triangles and brush with melted butter or margarine. Arrange, overlapping, on top of the vegetables in each dish. Beat together the eggs and milk and season with salt, pepper and nutmeg. Pour over the contents of each dish and leave to soak for 20 minutes. Bake the puddings in a preheated oven at 190C/375F/gas mark 5 for 40 minutes, then remove and sprinkle with grated cheese. Place under a hot grill (broiler) for 3 minutes until golden. Sprinkle with toasted sesame seeds and serve at once with salad and jacket potatoes.

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