1 cup cream\4 eggs
2 Tbs chopped fresh herbs, eg parsley/chives
Sea salt & freshly ground pepper
4 potatoes, cooked and diced
100-125 g brie, diced
½ cup sour cream
1-2 Tbs sweet chilli sauce
To garnish: shaved smoked ham and microgreens or fresh herbs (optional)
Preheat oven to 180ºC. Whisk together cream, eggs & herbs. Season well. Add potato & brie & mix gently. Pour into a greased 20cm square cake tin and bake until coloured & set, about 30 mins. Cut into small squares when cooled. Top each piece with a tsp of combined sour cream and sweet chilli sauce and a rosette of ham. Garnish with green leaves. Serve warm.
(Makes 20 small portions).