Corn and Capsicum Toast
Brighten up your day with this colourful, tasty and nutritious breakfast
- Oil 1 tablespoon
- Onion 2tablespoon, chopped
- Red capsicum 2tablespoon, chopped (discard seeds)
- Green capsicum 2tablespoon, chopped (discard seeds)
- Butter 1tablespoon
- All-purpose flour (Maida) 1tablespoon
- Cold milk 2/3 cup
- Grated cheese 3tablespoon+4tablespoon
- Salt and pepper to taste
- Toasted bread slices 4
- Cooked sweet corn kernels 3tablespoon
Heat the oil in a fry pan, preferably non-stick.
Add onion and cook stirring on moderate heat till it is slightly softened. Add the red and green capsicum, sauté lightly. Transfer the vegetables to a plate and reserve.
Add butter to the same pan. When the butter melts, add garlic and fry till its light brown. Add the flour and cook stirring for 15-20 seconds. Remove the pan from heat and stir in ½ the milk. Mix well so that there are no lumps of flour. Add the remaining milk and mix till smooth. Cook this mixture on moderately low heat, stirring, till it begins to boil and thicken. Stir in 3tablespoon of cheese and switch off the heat. (Use a quick melting cheese like Mozzarella, cheddar or Pizza cheese. I have used a combination of Mozzarella and cheddar) Add salt and pepper to taste.
Preheat the oven to 230C. (I am using Panasonic OTG. Adjust the temperatures if using other ovens)
Take a slice of toasted bread and spread with ¼ the cheese sauce. Scatter some of the sautéed vegetables and sweet corn kernels over the sauce. Add 1tablespoon grated cheese. Top with some more vegetables and sweet corn. Repeat with remaining toasted bread slices.
Place them on a baking tray and bake till the cheese melts, about 5 minutes. Serve hot.