Looking for a quick and tasty breakfast? Try our Scrambled Eggs with Sweet Corn! This dish combines the natural sweetness of corn with the creaminess of scrambled eggs for a simple yet satisfying meal. Perfect for busy mornings or a light lunch, this recipe is easy to whip up and sure to brighten your day.
Scrambled Eggs with Sweet Corn
Course: MainCuisine: GlobalDifficulty: Easy
Servings
2
servingsPrep time
5
minutesCooking time
10
minutesCalories
282
kcalTotal time
15
minutes
Cook Mode
Keep the screen of your device on
Ingredients
4 4 large eggs
120 g 120 canned or fresh corn kernels (drained if using canned)
2 tablespoons 2 milk (optional for creamier eggs)
1 tablespoon 1 unsalted butter
Salt and pepper to taste
Fresh chives or parsley (optional, for garnish)
Equipment
Medium mixing bowl- Fork or whisk
- Non-stick skillet
- Spatula
Directions
- In a medium mixing bowl, crack the eggs.
- Add the milk (if using) and a pinch of salt and pepper.
- Whisk the mixture until the eggs are fully beaten and slightly frothy.
- Place a non-stick skillet over medium heat.
- Add the butter and allow it to melt, coating the bottom of the skillet.
- Add the corn kernels to the skillet.
- Sauté for 2-3 minutes until they are slightly golden and warmed through.
- Pour the egg mixture into the skillet over the corn.
- Let the eggs sit for a few seconds until they start to set around the edges.
- Gently stir the eggs with a spatula, slowly pushing them from the edges to the center.
- Continue to scramble the eggs until they are just set but still creamy.
- Remove the skillet from the heat, transfer the eggs to a plate and garnish with fresh chives or parsley if desired.
Notes
- For extra flavor, add a pinch of smoked paprika or chili flakes to the eggs before cooking.
