A modern take on a classic dish.
Spread both sides of bread with butter. Sprinkle cheese over a large plate and press in bread slices and cut out holes to coat both sides. Use a 4cm cutter to cut a hole out of each bread slice bread.
Heat a large non-stick frying pan over medium-high heat. Add corn and cook 2-3 minutes, until bright yellow and ledges start to turn golden. Tip into a bowl. Add remaining salsa ingredients and set aside,
Wipe out pan and add oil. Cook bread slices and cut out holes, for 2-3 minutes or until undersides are golden and toasted, then flip over. Gently crack 1 egg into each hole.
Sprinkle salt and pepper over egg, cover pan with lid and cook 3-4 minutes, until whites set.
Spoon corn salsa over the top of toast and drizzle with chilli sauce. Scatter with coriander leaves to serve.
Recipe courtesy of Australian Eggs.
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