Scrambled Eggs With Corn

Ingredients list for Scrambled Eggs With Corn

• 5 Egg
• Sweetcorn
• 2 tablespoons Sweet Corn
• to taste Salt
• to taste White pepper powder
• 1/4 cup Cream
• 4 tablespoons Butter
• 2 teaspoons Olive oil
• 12 Brown bread slices
• a few sprigs Fresh parsley
• 2 medium Tomatoes cut into roundels and grilled

Method

1. Preheat oven to 180°C and toast the brown bread slices. Break the eggs into a bowl, add salt, pepper powder and whisk. Add cream and mix well. Add 3 tsps butter and continue to whisk.
2. Heat 2 tsps olive oil in a non stick pan. Drain 2 tbsps sweet corn and add to the pan and sauté till all the moisture evaporates. Remove the pan from the heat and pour the egg mixture into it and cook, stirring continuously.
3. Place the pan back on heat, and cook on medium heat, stirring continuously, till it thickens. Ensure that the mixture does not become too dry.
4. Remove the toasts from the oven and apply the remaining butter on them. Put some of the scrambled eggs on 4 of them, cover with another toast and top with some scrambled eggs. Repeat this once more. Garnish with a sprig of parsley and serve immediately with a few grilled tomato slices.

Nutrition Info