Egg and corn savoury
Ingredients
- Butter 30 g (1 oz)
- Garlic 1 clove, peeled and crushed
- Onion 1, medium-sized, peeled and finely sliced
- Day-old white
- bread 4 slices, crusts trimmed, cut into small squares
- Canned creamed
- corn soup 280 ml (101/2 fl oz) Tomato purée 2 Tbsp
- Corn kernels 330 g (11 oz)
- Potatoes 420 g (14 oz), peeled and cut into small cubes
- Salt 1/2 tsp
- Ground black
- pepper 1/2–1 tsp Paprika 1 tsp Worcestershire
- sauce 1 Tbsp
- Eggs 6
- Milk 4 Tbsp
This delicious dish is simple and quick to prepare. Serve it with thick slices of brown bread and butter.
Serves 4
Method
- In a large saucepan, melt butter over moderate heat. When foam subsides, add garlic, onion and bread.
- Cook mixture, stirring occasionally, for 5–7 minutes or until onion is soft and translucent and bread crisp.
- Stir in soup, tomato purée, corn kernels, potatoes, salt, pepper, paprika and Worcestershire sauce. Reduce heat to low and simmer, stirring constantly, for 15 minutes or until potatoes are soft.
- In a small mixing bowl, beat eggs and milk together. Stir mixture into pan.
- Simmer for a further 10 minutes, stirring constantly, or until mixture is thick and creamy. Remove pan from heat and transfer to a serving dish. Serve immediately.