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Scrambled egg, tomato and sweetcorn on toast recipe

Scrambled egg, tomato & sweetcorn on toast

Prep time
5 mins

Cooking time
5 mins

Super easy


  • 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
Nutritional information

Nutritional information is not currently available for this recipe.


Beat the eggs and milk together with a fork.


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.


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.


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.