Scrambled Eggs With Corn Creamy scrambled eggs with sweet corn. This recipe is from FoodFood TV channel By Sanjeev Kapoor 04 Dec 2014 in Recipes Course New Update Main Ingredients Egg, Sweetcorn Cuisine Fusion Course Snacks and Starters Prep Time 11-15 minutes Cook time 6-10 minutes Serve 4 Taste Mild Level of Cooking Easy Others Non Veg Ingredients list for Scrambled Eggs With Corn 5 Egg Sweetcorn 2 tablespoons Sweet Corn to taste Salt to taste White pepper powder 1/4 cup Cream 4 tablespoons Butter 2 teaspoons Olive oil 12 Brown bread slices a few sprigs Fresh parsley 2 medium Tomatoes cut into roundels and grilled Method Preheat oven to 180°C and toast the brown bread slices. Break the eggs into a bowl, add salt, pepper powder and whisk. Add cream and mix well. Add 3 tsps butter and continue to whisk. Heat 2 tsps olive oil in a non stick pan. Drain 2 tbsps sweet corn and add to the pan and sauté till all the moisture evaporates. Remove the pan from the heat and pour the egg mixture into it and cook, stirring continuously. Place the pan back on heat, and cook on medium heat, stirring continuously, till it thickens. Ensure that the mixture does not become too dry. Remove the toasts from the oven and apply the remaining butter on them. Put some of the scrambled eggs on 4 of them, cover with another toast and top with some scrambled eggs. Repeat this once more. Garnish with a sprig of parsley and serve immediately with a few grilled tomato slices. Nutrition Info Calories 1648 Carbohydrates 130.1 Protein 57.8 Fat 97.6 #Brown bread slices #Butter #Cream #Egg #Fresh parsley #Olive oil #Salt #Sweet Corn #Tomatoes #White pepper powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article