Cheesy Corn and Spinach Scrambled Eggs

    15 minutes

    These cheesy scrambled eggs with sweet, creamy corn are a staple in our house on Sunday mornings. Serve them with crispy bacon or chorizo if you like.

    1 person made this

    Serves: 4 

    • 8 eggs
    • 1/2 cup milk
    • 2 (125g) cans creamed corn
    • salt and freshly ground black pepper
    • 25g butter
    • 50g baby spinach leaves
    • 1/3 cup grated Cheddar cheese
    • 4 thick crusty bread slices, toasted

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Whisk the eggs and milk in a medium bowl until combined. Stir in the corn. Season with salt and pepper.
    2. Heat the butter in a large frying pan over medium heat. Pour egg mixture into pan and cook for 10 seconds. Using a spatula, draw the set edges of the egg into the centre. Cook, stirring slowly, for 1-2 minutes or until eggs are creamy and almost set.
    3. Gently fold in the spinach and cheese. Remove from heat. Serve the toast topped with scrambled eggs.

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