Creamed sweetcorn on wholemeal toast with chives and sundried tomatoes
Wake up to this gorgeous creamed corn on toast for a delicious start to the morning. This tasty breakfast takes no time at all to make and is a great source of protein.
- Heat the olive oil in a large frying pan and add the onion. Cook for 3-4 minutes, stirring frequently, until softened. Add the sweetcorn, flour and milk and mix well. Bring to a simmer and cook, over a low heat, for a further 4-5 minutes or until the mixture has come together.
- Remove a third of the sweetcorn mixture from the pan and transfer to a bowl. Using a stick blender, whizz the mixture to a thick purée; return to the pan.
- Stir through the sun-dried tomatoes and season, adding a little more milk to loosen, if needed. To serve, divide the toast between 4 plates and top with the sweetcorn mixture. Scatter over the chives and some freshly cracked black pepper, if you like.
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