Crispy Bread Cups

You Need: The Toast Cases

8 slices whole wheat bread ½ tsp low fat butter

The Filling

¾ cup sweet corn kernels (boiled) 1 tsp oil

1/4 cup onions (chopped)

¼ red capsicum (chopped)

¼ green capsicum (chopped)

1 ½ tsp green chillies (chopped) 1 boiled egg (chopped egg white) 1 chicken sausage

½ tbsp cornflour dissolved in ½ cup cold low fat milk

Salt to taste

You Must: The Toast Cases

Remove crust from the bread slices. Wrap the bread slices in a muslin cloth and steam in a steamer for 4-5 minutes.

Place the bread slices on a clean and dry surface and roll them very gently using a rolling pin. Grease a muffin tray using low-fat butter.

Press the rolled bread slices into the moulds of the greased muffin tray and bake in a pre-heated oven at 200 degree° C for 15 minutes or till the bread is crispy.

The Filling

Heat oil in a broad non-stick pan and add chopped onions. Saute on a medium flame for 30 seconds. Add capsicum and green chillies and saute on a medium flame for 1 minute.

Add sweet corns, chicken sausage, chopped egg white, cornflourmilk mixture and salt, mix well and cook on medium flame for a minute.

Divide the filling into 8 equal portion and keep aside.

Fill a portion of the filling in each toasted bread case and serve.