- 1 COBS Bread Cape Seed Loaf, sliced for sandwiches
- Olive oil spray
- ¼ cup arugula
- ½ red pepper, sliced
- ¼ cup corn kernels, drained
- 50g reduced fat feta, crumbled
- 2 eggs, lightly beaten
Pre-heat oven to 190ºC.
Take six slices of COBS Bread Cape Seed Loaf and cut the crusts off. Flatten bread with a rolling pin and press into a lightly greased 6 capacity muffin tray. Spray with oil and bake for 15 minutes.
Place arugula, pepper, corn and feta in a bowl and mix. Divide into bread cups. Pour egg into the cups and bake for 15 minutes until golden.