Spinach and corn scrambled eggs on rye
5 - 9
PersonalPoints™ per serving
Rye is a nutrient dense alternative to white bread that will leave you feeling satisfied so it’s a great choice for breakfast. Its subtle flavour goes perfectly with these creamy scrambled eggs.
¼ cup(s), (60ml)
Canned creamed corn
Baby spinach leaves
70 g, (2x 35g slices), toasted
- Whisk eggs and milk in a medium bowl until combined. Stir in corn. Season with salt and pepper.
- Heat oil in a medium non-stick frying pan over medium heat. Pour egg mixture into pan and cook for 10 seconds. Using a spatula, draw set edges of egg into centre. Cook, stirring slowly, for 30 seconds or until eggs are creamy and almost set.
- Gently fold in spinach. Remove from heat. Serve toast topped with scrambled eggs.