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Cornbread with poached eggs, avocado & chilli sauce
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Serves: 6 as a light lunch
150g plain flour
½ tsp salt
½ tsp bicarbonate of soda
½ tsp baking powder
7 British Blacktail Medium Free Range Eggs
284ml tub buttermilk
1 tbsp maple syrup
50g unsalted butter, melted, plus extra for greasing
326g can sweetcorn, drained
75g mature Cheddar, grated
2 avocados, diced
1 lime, juice
Sriracha chilli sauce, to serve
1. Preheat the oven to 180ºC, gas mark 4, and grease and line a 900g loaf tin with baking parchment. Combine the polenta, flour, salt, bicarbonate of soda and baking powder in a large mixing bowl.
2. In a jug, whisk together 1 egg with the buttermilk, maple syrup and melted butter. Whisk the wet ingredients into the dry ingredients, then stir through the sweetcorn and cheese. Tip into the loaf tin and bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Set aside until completely cool.
3. To poach the eggs all at the same time, carefully fill a large frying pan with just-boiled water (until about three-quarters full). Set over a medium heat so the water is just breaking the occasional bubble. Crack in the eggs one at a time, spacing them out around the pan. Poach for 3-4 minutes or until just set. Lift out with a slotted spoon and drain on kitchen paper.
4. While the eggs are poaching, cut 6 thick slices from the cornbread and arrange on plates. Lightly crush the avocado with the lime juice and a pinch of salt, then pile on top. Finish with the poached eggs, a grind of black pepper and a drizzle of chilli sauce.
You should get 10 thick slices from the cornbread, so this is a great recipe to feed a brunch-time crowd. Any leftover cornbread can be stored in an airtight container for up to 48 hours. Reheat slices briefly under the grill before serving.
Typical values per serving:
This recipe was first published in August 2020.