Ingredients

Method

• 5 large free-range eggs, beaten
• 2 cups cream
• 2 spring onions, chopped
• 10 g parsley or coriander, chopped
• 1 T Woolworths enchilada spice
• sea salt and freshly ground black pepper, to taste
• 4 sweetcorn cobs, kernels blanched
• 112 g Woolworths chorizo sarta, cubed (optional)
• 2 t olive oil
• Woolworths pickled onion petals, for serving
• fresh chopped chilli, for serving
• microgreens, for serving

Method

Ingredients

1. Preheat the oven to 180°C. Mix the eggs, cream, spring onions, herbs and enchilada spice. Season to taste.
2. Divide half the chorizo and the corn between 6 individual ovenproof bowls, top with the egg mixture, just under a cup each, and bake for 30–40 minutes, or until the egg has set.
3. Serve with the remaining chorizo, corn, pickled onions and chilli. Garnish with microgreens.

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