Sweetcorn fritters with avocado salsa, poached eggs & baconA good brunch is hard to beat, probably partly because, for most of us, brunch tends to be a one-off weekend indulgence. If only work and other such inconveniences didn’t get in the way of having it every day! Of course, the appeal of brunch also lies in the fact that a lot of classic brunch dishes are just plain delicious. Offer me eggs benedict, pancakes and maple syrup or a full English and I’ll happily take any of those over my regular weekday granola.
This recipe has all the components of a great brunch dish: soft, crunchy sweetcorn fritters, delicate poached eggs (without doubt, my favourite way to eat eggs), crispy bacon and a zesty lime and avocado salsa.
As far as poaching eggs goes, I don’t claim to have the best method. Although I’ve tried a dozen different techniques over the years and this is the one that works best for me, I’m a strong advocate of going off-recipe when you have your own way of doing something. The bacon is a nice addition, but for those who want a non-meat option, the dish stands up well without it.
If you want to wake up your taste buds on a lazy weekend morning, this will most certainly do the job. What’s more, I’m convinced it tastes best after a night out, so what better excuse to hit the town?!