Corn scrambled eggs

Ingredients

• 180 g cooked sweetcorn kernels
• 3 eggs
• 15 ml cooking oil
• 2 g salt
• 15 ml water

Method

1. Drain the cooked sweetcorn and beat the eggs with salt and water. If starting with raw corn, cook it first.
2. Heat half the oil over medium heat and cook the corn for about 2 minutes until piping hot.
3. Push the corn aside. Add the remaining oil and the eggs, then stir gently as the eggs begin to set.
4. Toss the corn and egg together and cook until completely set with no runny raw egg.