Egg and corn savoury

Egg and corn savoury


  • 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


  1. In a large saucepan, melt butter over moderate heat. When foam subsides, add garlic, onion and bread.
  2. Cook mixture, stirring occasionally, for 5–7 minutes or until onion is soft and translucent and bread crisp.
  3. 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.
  4. In a small mixing bowl, beat eggs and milk together. Stir mixture into pan.
  5. 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.

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