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Scrambled egg, tomato and sweetcorn on toast recipe

Scrambled egg, tomato and sweetcorn on toast

Prep time
5 mins

Cooking time
5 mins

Effort
Super easy

Serves
1

  • 1 slice wholemeal bread
  • 1 or 2 eggs
  • 1 tbsp semi-skimmed milk
  • 3 cherry tomatoes, finely chopped
  • ½ tin sweetcorn, drained
  • 1 tsp lower-fat spread

1

Beat the eggs and milk together with a fork.

2

Melt the lower-fat spread in a non-stick saucepan. Add the eggs to the pan, and stir with a wooden spoon to set and scramble them.

3

Add the cherry tomatoes and sweetcorn and cook for a few more seconds.

If you have any leftover cheese or peppers, adding them into this recipe is a great way to use them.

4

While the eggs are cooking, toast the bread. Once ready, tip the cooked egg mixture onto the toast and serve.

This egg mixture is also great in a wholemeal wrap.