sweetcorn fritters with avocado salsa, poached eggs & bacon

Sweetcorn fritters with avocado salsa, poached eggs & bacon

Sweetcorn fritters with avocado salsa, poached eggs & bacon

A 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?!

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Sweetcorn fritters with avocado salsa, poached eggs & bacon
Instructions
  1. For the fritters, using a hand blender or food processor, blend the egg, the flour, the baking powder, the paprika, the onion, half of the sweetcorn and a generous pinch of salt until you have a rough paste.
    Sweetcorn fritters with avocado salsa, poached eggs & bacon
  2. Stir in the other half of the sweetcorn and set aside.
  3. Preheat the oven to 180C/Gas 6.
  4. For the salsa, stir together the tomato, the avocado, the onion, the coriander, the juice of the lime half and a pinch of salt in a bowl.
    Sweetcorn fritters with avocado salsa, poached eggs & bacon
  5. Arrange the bacon on a baking tray and place in the oven. Set a timer for 10-12 minutes.
  6. While the bacon is cooking, heat the oil in a frying pan over a medium heat. When the oil is hot, add generous spoonfuls of the mixture to the frying pan. Fry for 3-4 minutes on each side until golden, turning carefully with a spatula. Set aside on an ovenproof plate.
    Sweetcorn fritters with avocado salsa, poached eggs & bacon
  7. Once the bacon has been cooking for 10-12 minutes, turn out the oven but do not remove the bacon. Place the sweetcorn fritters in the oven with the bacon to prevent them from getting cold.
  8. Fill a small saucepan two thirds full with water and bring to the boil over a high heat. Add the vinegar and lower the heat until the water is just simmering.
  9. Fold a piece of kitchen paper in half and then in half again to form a square. Repeat with another piece of kitchen paper.
  10. Crack one of the two remaining eggs into a small bowl and then gently tip into the water. If it disperses, use a large spoon to carefully bring it back together. Add the second egg. Poach each egg for 3-4 minutes until the yolk is slightly firm on the outside but still has some give when you lift the egg out with a spoon and touch it with your finger. When the eggs are cooked, transfer each to a piece of folded kitchen paper to drain.
  11. Arrange the fritters on plates with the salsa. Place the poached eggs on top of the fritters and finish with the bacon.
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