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Creamed sweetcorn on wholemeal toast with chives and sundried tomatoes recipe

6 ratings

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. See method

Serves 4
8 mins to prepare and 12 mins to cook
298 calories / serving
Healthy
Vegetarian

Ingredients

1 tbsp olive oil
1 small onion, finely chopped
2 x 325g tinned sweetcorn in water, drained
2 tbsp plain flour
200ml (1/3pt) skimmed milk
100g sun-dried tomatoes
4 slices wholemeal bread, toasted
2 tbsp chives, to garnish

If you haven't got any wholemeal bread, try using white instead

Each serving contains

Energy
1260kj
298kcal 15%
Fat
8g 11%
Saturates
1g 6%
Sugars
15g 16%
Salt
1.8g 30%

of the reference intake
Carbohydrate 49.3g Protein 9.4g Fibre 6.8g

Method

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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