200g can sweetcorn, drained
4 tbsp cornflour
1 tsp baking powder
2 tbsp sunflower oil
FOR THE SCRAMBLED EGGS
25g butter, plus extra for spreading
2 tbsp double cream
2 muffins, split
Few sliced spring onions
1. Tip the sweetcorn into the liquidiser followed by the cornflour, baking powder and egg. Season with salt and pepper, then blend on a low speed of 2 or 3 for 5-8 seconds to form a chunky batter with bits of sweetcorn in it. Break the eggs for scrambling into a bowl and give them a good whisk.
2. Heat 2 tbsp oil in a large non-stick frying pan over a medium heat, then carefully pour in 4 separate ladlefuls of the sweetcorn batter. Cook for 3-4 minutes, turning once, until puffed up and lightly golden, then transfer to a plate lined with kitchen paper while you do the second batch, adding more oil if necessary.
4. As soon as the fritters are done, melt the butter for the scrambled eggs in a medium saucepan. Pour in the eggs and cook over a medium heat for 2-3 minutes, stirring until lightly scrambled (the eggs should be soft and
creamy at this stage, not dry). Immediately remove from the heat and spoon in the cream, then season with a little salt and pepper and stir to combine. The eggs should have as soft creamy texture.
5. To serve, toast the muffins and spread with butter. Divide the fritters and muffins between 2 warmed plates, spoon the scrambled eggs on top of the muffins and sprinkle over the spring onions.