Creamy Eggs On Toast

Prep: 5 mins

Cook: 5-6mins

Serves 4

Ingredients

6 large Lion Quality eggs
150ml/1/4pt milk
2 tbsp plain flour
15g/1/2oz butter
25g/1oz cheddar cheese, grated
25g/1oz frozen peas
25g/1oz frozen sweetcorn
salt and freshly ground black pepper
toasted ciabatta to serve

1. Place the eggs in a small pan of cold water. Place on the hob and slowly bring to the boil. When boiling simmer for 5 mins. Then drain, rinse in cold water and tap the shells all over, leave to cool. When cool enough to handle, peel away the shells.

2. Whilst the eggs are cooking, place the milk, flour and butter in a saucepan and slowly bring to the boil. Use a balloon whisk to whisk and stir the milk until it comes to the boil and a smooth sauce forms. Reduce the heat, stir in the peas and sweetcorn and cook for 1 minute. Stir in the cheese and set aside.

3. Place the softly boiled eggs in a bowl and use a knife and fork to roughly chop the eggs. Season with salt and pepper. Stir the eggs into the cheese sauce, then gently heat through. Serve hot, spooned over toasted ciabatta.

Cooks tip

If you like the flavour of basil, add a teaspoon of pesto sauce along with the grated cheese.

Recipe from Easy Eggs series at www.eggsedu.org.uk