Corn & Egg Jaffles
Ingredients
- 5ml virgin olive oil spray
- 50g baby spinach leaves
- 300g can creamed corn
- 8 slice multigrain bread
- 2 eggs
Method
- Preheat a sandwich press or jaffle maker.
- Whisk corn and eggs to combine. Season with pepper. Spread mixture over 4 slices of the bread. Top with spinach and cheese. Sandwich together with remaining bread slices.
- Lightly spray both sides of sandwiches with oil. Cook for 4-5 minutes or until golden. Serve immediately.
