20/06/2021
Poached Eggs with Charred Corn and Avocado
You don't need to go out for brekkie when you can rustle up something as tasty as this and when the yolk is just right, it's a great start to the morning. I am lucky that my hubby is an excellent egg poacher, he has more patience than me!
Serves:
4
Prep Time: 15 minutes
Cooking Time: 10 minutes
Ingredients
- 400g can corn kernels, drained
- 1 avocado, finely diced
- 1 large ripe tomato, finely diced
- 2 spring onions, chopped
- 2 tablespoons chopped coriander or parsley
- 1 lime, cut into quarters
- sea salt and pepper, to taste
- 4 or 8 eggs
- sriracha mayonnaise, for drizzling
- smoked paprika or chilli powder, for sprinkling
- toast, for serving
Method
- Place the corn in a flat layer in an oiled pan and cook over high heat for 5 minutes until the corn chars.
- Combine avocado, tomato, spring onions and coriander together. Squeeze a little of each lime wedge into the avocado mix, keeping the wedges for serving. Season.
- Poach the eggs* to your liking.
- Arrange the corn in the middle of the plate. Spoon the avocado mixture in the centre. Top with a poached egg or two, drizzle with sriracha mayonnaise and serve sprinkled with paprika and a lime wedge on the side. Serve with toast.
- VARIATION The corn and avocado mixture is delicious on toast spread with goat’s cheese for those who don’t eat eggs.
- *To poach eggs: use a deep saucepan of boiling water and add at least 1 tablespoon vinegar. Break egg into a small bowl. Reduce water to a simmer and swirl before gently lowering the egg into the centre of the whirlpool. Simmer for 2-3 minutes until done to your liking. Remove with a slotted spoon and drain on absorbent paper or a spare piece of bread.
Tips
- TIPS You can make your own sriracha mayonnaise by mixing 1 cup egg mayonnaise with 2 tablespoons sriracha chilli sauce.
- STYLING Swirl the sriracha mayonnaise around the edge of the plate as a finishing touch.
- DRINK MATCH Sparkling, mimosa, fresh juice, or fruited sour ale.
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