Quick & Easy

Creamed corn and green chilli relish on toast

Kick start your day the delicious way with this beautiful breakfast from The Australian Women's Weekly's 'Diabetes' cookbook.
creamy corn and poached egg on toast


Creamed corn on toast
Green chilli relish


1.Make green chilli relish; combine ingredients, except the coriander, in a small bowl. Stir in the coriander just before serving.
2.Melt spread in a medium saucepan over medium heat. Add onion and garlic; cook, stirring, for 5 minutes or until softened. Add corn and milk to pan; season. Cover, simmer for 12 minutes or until corn is tender. Reserve ¼ cup (60ml) of the liquid; drain corn mixture. Transfer corn and reserved liquid to a small food processor; process until pureed. Transfer to a medium bowl, stir in rind; cover to keep warm.
3.Meanwhile, half-fill a large shallow frying pan with water; bring to the boil. Break 1 egg into a cup, then slide into pan; repeat with remaining egg. When both eggs are in the pan, allow water to return to the boil. Cover pan, turn off heat; stand for 4 minutes or until a light film of egg white sets over yolks. Using a slotted spoon remove eggs, one at a time, from pan; drain on kitchen paper.
4.Accompany each serving of corn with a poached egg, relish and one slice of toast.

You will need about 2 jalapeños (60g). If you can’t find fresh, use bottled, chopped jalapeños. The relish is also great served with barbecued beef, chicken or lamb.


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