- Home
- Recipes
- Vegetarian
- Cornbread with poached eggs, avocado and tomatoes
Cornbread with poached eggs, avocado and tomatoes
- Janine Ratcliffe
Published: December 15, 2015 at 8:37 AM
Save recipe
Serves 8
Easy
Total time: 1 hr and 15 mins
+ cooling
0 reviews
loading...
Get 5 months for £5 when you subscribe today
This easy recipe for poached eggs on cornbread will become a brunch staple. Poaching eggs for a crowd might seem daunting but we've made it easy. Serve with harissa-stewed tomatoes and creamy avocados for a scrumptious brunch
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Make this recipe for cornbread with poached eggs, then also try our classic cornbread recipe.
Ingredients
Nutrition
-
750g cherry tomatoes
-
to fry oil
-
1 tbsp harissa paste
-
½ a bunch coriander
chopped
-
8 eggs
-
3 avocados
sliced
-
65g strong white bread flour
-
160g instant polenta
-
1 tbsp baking powder
-
1 tbsp golden caster sugar
-
a pinch chilli flakes
-
3 eggs
-
280ml buttermilk
-
100ml whole milk
-
75g unsalted butter
plus more for the tin
-
300g tin sweetcorn
drained
Nutrition: per serving
- kcal469
- fat27.6g
- saturates9.8g
- carbs37.5g
- fibre4.8g
- protein15.5g
- salt3g
Ad
Method
-
step 1
Heat the oven to 220C/fan 200C/gas 7. Butter and line a 900g loaf tin with baking paper. To make the cornbread, mix the dry ingredients in a bowl with 1½ tsp salt. Whisk the eggs, buttermilk, milk and butter together.Add the wet ingredients to the dry with the sweetcorn and mix.
-
step 2
Pour into the loaf tin and cook for 15 minutes, then turn the oven down to 200C/fan 180C/gas 6 and cook for a further 25 minutes, or until a skewer comes out clean. Cool in the tin then turn out.
-
step 3
To make the tomatoes, put them in a baking dish with some seasoning, a splash of oil and the harissa. Toss everything together then cover with foil and bake alongside the bread for 30 minutes until they start to collapse (you can reheat them to serve). Stir in the coriander.
-
step 4
Heat a large wide pan full of water then crack in the eggs and poach for a couple of minutes so the whites are set and the yolk is still runny. Scoop out into a bowl of iced water. Do this in a couple of batches if your pan isn’t big enough. To reheat the eggs, lower them into a pan of simmering water for 2 minutes.
-
step 5
When you’re ready to serve, slice the cornbread and toast on both sides. Serve a thick slice of the bread topped with the avocado, a poached egg and a spoonful of tomatoes.
Watch our 20-second video for the easiest way to stone an avocado...
Want to see this content?
This page contains content provided by YouTube. We ask for your permission before anything is loaded, as YouTube may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow YouTube and its required purposes.
Accept and continue
Discover more brilliant brunch recipes...
Authors
Janine RatcliffeFood director
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue