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Photo of Spinach and corn scrambled eggs on rye by WW

Spinach and corn scrambled eggs on rye

5 - 9
PersonalPoints™ per serving
Total Time
10 min
5 min
5 min
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.



4 medium

Skim milk

¼ cup(s), (60ml)

Canned creamed corn

125 g

Olive oil

1 tsp

Baby spinach leaves

20 g

Sourdough, rye

70 g, (2x 35g slices), toasted


  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.