Sweet Corn and Eggs on Toast

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

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  • Butter - 3 tbsp
  • Leeks 2, sliced
  • Celery 2 stalks, chopped
  • Parsley - 1 tbsp, chopped
  • flour - 1/2 cup
  • Milk - one and a half cup
  • Nutmeg a pinch
  • sweet Corn kernels - 1/2 cup, cooked
  • eggs 4, hard boiled and sliced
  • cheddar cheese - 4 tbsp, grated
  • pepper to taste
  • salt to taste

How to Make Sweet Corn and Eggs on Toast

  • Melt the butter and saute the leeks, celery and parsley.
  • Add the flour and fry for 1 minute.
  • Stir in the milk, and mix till smooth.
  • Cook and stir till the sauce thickens.
  • Season with salt, pepper and nutmeg.
  • Add the sweet corn and sliced eggs.
  • Stir in the cheese and cook on low heat till the cheese melts.
  • Serve hot, piled on toast.