Sweet Corn Scrambled Eggs

I usually have sweet corn scrambled eggs for a weekend brunch, but it is also my “arrive home at midnight and don't feel like cooking” meal.

Serves 1

Times

Preparation:

5 minutes

Cooking:

5 minutes

Ingredients

• 1-2 eggs, beaten
• Small can of creamed corn (approximately 125g)
• Parsley - either a couple of sprigs, finely chopped or a pinch of dried flakes (optional)
• 1 Tbs water
• Pinch of pepper

Method

1. Mix all ingredients in a microwave-safe dish.
2. Microwave on high for 1½-2 minutes.
   The eggs should be cooked around the edge of the dish and runny in the middle.
3. Use a fork to break up the cooked egg, pulling it away from the edges and into the middle.
4. Microwave on high for another 1½-2 minutes.
5. Break up the egg again.
6. If the egg is not cooked to your liking, continue to microwave it a minute at a time, stirring in between.
7. Let the egg stand for a minute.

Serve on its own or with a slice of toast spread with Vegemite.

Tip

If you are not too fussed about the kilojoules and fat, use milk instead of water and add a teaspoon of butter.