Combine the feta, vinegar, parsley and pine nuts in a bowl and season with freshly ground black pepper. Set aside.
Lightly spray a large non-stick frying pan with olive oil and place over medium heat. Liberally spray four 7 cm egg rings with oil and place in the pan. You'll be cooking the fritters in two batches.
Crack an egg into each egg ring, then top with some of the corn kernels and cheese. Cook for 2 minutes, then flip and cook for a further 1 minute or until the whites have set, the yolks are still a little runny, and the cheese is melted and golden. Carefully remove the fritters from the rings, place on a plate and cover to keep warm. Spray the egg rings again and repeat with the remaining eggs, corn and cheese to make eight fritters in total.
Divide the fritters among serving plates and spoon over the feta mixture. Serve warm with toast.
Notes: If you want to reduce the salt content of the feta, cut it into cubes and place in a bowl of water for 30 minutes to steep. Drain before use.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1|
|Bread & Cereals||1|
|Healthy Fats & Oils||1|
|Total fat||32.7 g|
|- Saturated fat||17 g|
|Total carbohydrates||28.1 g|
|- Total sugars||6.2 g|