Creamed sweetcorn on wholemeal toast with chives and sundried tomatoes recipe
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
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
Each serving contains
- Energy
- 1260kJ 298.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 1.8g
- Sugars
- 15g
of the Reference intake
Carbohydrate 49.3gProtein 9.4gFibre 6.8g
Method
- Heat theolive oilin a large frying pan and add the onion. Cook for 3-4 minutes, stirring frequently, until softened. Add thesweetcorn, 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-driedtomatoesand 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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