[錦繡花籃 [Crunchy Bread Baskets]]

材料:
A:
12 片 白麵包, 將 四邊的 crust 切除
奶油

B:
4x 雞蛋
半杯 鮮奶 (可以 half & half 或 heavy cream 代之)
2 湯匙 自發粉
半罐 罐裝 (15oz/432g) 玉米, cream style
紅蘿蔔, 切細顆粒
青蔥, 切顆粒

做法:

1. 將 B 的所有材料拌勻, 暫置一邊. (如喜歡稀一點的餡的話可多加一些鮮奶. 同樣的如要稠一點的餡就多加一些自發粉.)
2. 將麵包塗上奶油.
3. 將塗好奶油的麵包"塞"到 muffin tray 裡.
4. 把調勻的 (1) 料慢慢的倒入 (3)中. 只要倒 3/4 滿即可.
5. 放入預熱的烤箱 (180C/390F) 烤約 15分鐘 或至金黃色.

**當天因為要配合一位吃素的客人所以這到小點用的材料是全素的. 要準備葷的《錦繡花籃》可加一些蝦仁或切丁的 crab stick.

Recipe in English:

Ingredients:
A:
12x White bread, cut off the crusts
butter

B:
4x eggs
1/2 cup milk (could substitute for a richer taste with half & half or heavy cream)
2 TBspn self-raising flour
1/2 can 15oz/432g sweet corn, cream style
carrot, diced
spring onions, diced

Methods:
1. Mix together all ingredients in B, set aside. (may add a little more flour if you like a thicker filling or vice versa)
2. Spread butter evenly on the bread.
3. Arrange the buttered bread on the muffin tray.
4. Slowly pour (1) into (3), with only 3/4 filled.
5. Bake in a preheated over (180C/390F) oven for 15mins or until golden.

** This is a vegetarian dish, for a non-vegetarian version, try add in some diced shrimps or crab sticks.