Ingredients

• 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.