Spinach and corn scrambled eggs on rye
5
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
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.
Ingredients
Egg(s)
4 medium
Skim milk
¼ cup(s), (60ml)
Canned creamed corn
125 g
Olive oil
1 tsp
Baby spinach
20 g
Sourdough, rye
70 g, (2x 35g slices), toasted
Instructions
1
Whisk eggs and milk in a medium bowl until combined. Stir in corn. Season with salt and pepper.
2
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.
3
Gently fold in spinach. Remove from heat. Serve toast topped with scrambled eggs.
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