Tuna and corn open jaffle.

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Cook time: 10 mins | Prep time: 10 mins | Serves: 4

Ingredients.

• 2 free-range eggs

• 1/3 cup corn kernels, tinned or freshly cooked

• 1/2 cup of parmesan cheese, grated

• 95g tinned tuna

• salt and pepper

• 4 slices of bread

• 2 tablespoons of cream cheese

• 1 tablespoon lemon juice

• 2 shallots, finely sliced

You will need:

A pie maker.

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Method.

1. Heat up your pie maker.

2. Combine eggs, corn kernels, parmesan cheese, tuna, salt, and pepper.

3. Cut the crust off four slices of bread

4. Press bread down to flatten with the palm of your hand.

5. Add a little butter or nuttelex into each pie hole and press in a slice of bread into each hole.

6. Evenly distribute the mixture to the four bread-lined holes and cook for 10 minutes.

7. In the meantime combine cream cheese, lemon salt, and pepper in a bowl. Serve on the side or make an incision in the center of the open jaffle and place the cream cheese mixture inside. This is easily done with a piping bag. Serve with thinly sliced shallots.

Variations - Substitute tuna for:

• Tinned salmon and dill

• Ham and shredded mozzarella

• Zucchini and mint

Enjoy! Amanda x