Scrambled Eggs wtih Sweet Corn Sauce

Prep time : 10 mins
Cooking time : 10 mins
Serves : 4

Ingredients :
250g tinned creamed corn
15g unsalted butter
2.5 teaspoons cornflour (cornstarch)
250ml milk
6 eggs
1 tablespoon milk, extra
1-2 teaspoons unsalted butter, extra

Method:
Put the corn and butter in a saucepan

Combine the cornflour and 1 tablespoon of the milk in a bowl then add the remaining milk, stirring well.

Pour into the saucepan and bring to the boil

Simmer, stirring for 2-3 mins, until the sauce thickens.

Keep warm

Beat the eggs and extra milk together and season with freshly ground black pepper.

Melt the extra butter in a frying pan and pour in the egg mixture.

Cook gently, stirring occasionally for 2-3 mins, or until just firm.

Transfer to a plate and pour on the sweet corn sauce.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd