Corn & Egg Jaffles


  • 5ml virgin olive oil spray
  • 50g baby spinach leaves
  • 300g can creamed corn
  • 8 slice multigrain bread
  • 2 eggs
View Method Corn & Egg Jaffles


  1. Preheat a sandwich press or jaffle maker.
  2. 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.
  3. Lightly spray both sides of sandwiches with oil. Cook for 4-5 minutes or until golden. Serve immediately.
View Ingredients Corn & Egg Jaffles
View Method Corn & Egg Jaffles
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