I love eggs for breakfast - fried egg muffins, eggs benedict, poached eggs on potato rostis, scrambled eggs with chives, omelettes, frittatas, runny boiled eggs with soldiers to dunk in, and of course I totally love a big Irish Ulster fry up!
However this is totally my favourite eggy breakfast if someone is making breakfast for me, which in fairness only really only happens for certain twice a year - birthday and mothers day!
I first discovered sweetcorn fritters at the “Threefold Cafe” whilst living in Miami a few years ago. I must have had led a sheltered life as I’d never had fritters before and I remembered thinking they were magical. Since then I’ve frittered lots of leftover vegetables for breakfast but sweetcorn still remains my favourite, maybe because of the crispness and sweetness they retain even when cooked.
Anyway, these are a great alternative to the ever-so-popular, thick, sourdough toast and a bit more special for a lazy Sunday morning breakfast with your loved ones.
Mashed Avocado for One, multiple up as needed:
1 medium avocado
large pinch of maldon sea salt
juice from ½ a lime
¼ teaspoon cayenne pepper [if you like it spicy]
25g Parmesan, grated
1 teaspoon paprika
1 teaspoon smoked chipotle chilli flakes [or your preferred chilli flakes]
½ teaspoon cayenne pepper
½ teaspoon salt
freshly ground pepper
a handful of coriander, chopped roughly
175g sweetcorn kernels
sunflower oil for frying
1 large egg, for each person eating
large glug of white malt vinegar
pinch of salt
handful of salad leaves, [I find spinach, lambs lettuce or watercress works well]
handful of coriander leaves
Make 5-6 Fritters
Make Mashed Avocado: Peel the avocados, remove the stones and spoon the flesh into a bowl. Using a fork mash the avocado flesh, then add the maldon sea salt, lime juice and cayenne pepper and mix gently together. Taste and adjust the seasoning to your liking. Cover by pressing cling film down against the surface of the mashed avocado so no air touches the surface. Put to the side.
Make the Fritters: Whisk the eggs in a medium sized bowl. Add the rest of the fritter ingredients, except for the coriander and sweetcorn. Mix well together to make a batter. Then gently stir in the sweetcorn and coriander.
Preheat the oven to 170°C/325°F.
Heat a large frying pan over a medium heat and add the sunflower oil. Spoon two tablespoons of batter into the pan and cook for about 4 minutes on each side, until golden brown.
Transfer to a baking tray and keep warm in the oven whilst you cook the other fritters. You can always fry more than one at once if you are feeling capable! Keep all the fritters warm in the oven whilst you poach the eggs.
Poaching the Eggs: I lived in fear of poaching eggs for many years, but it’s actually much easier than you imagine.
I still can’t poach more than two at once but if you feel that you are still on the learning curve I’d recommend doing one at a time.
First of all get prepared; put a small saucepan of water over a medium heat and stir in the vinegar and salt; break each egg you intend to poach into separate glasses; have a spoon, a slotted spoon and clean plate with a sheet of kitchen roll on it to hand.
When the water comes to a good simmer, use a spoon to swirl the water around in one direction. [I always go anti-clockwise - I don’t know why!] Gently pour your first egg from the glass into the water vortex you’ve created in the middle of the saucepan. Be careful not to break the yoke.
Leave the egg to swirl around by itself.
Do not stir.
A soft poached egg will take around 2 minutes, whereas a soft to firm one will take 4 minutes.
Gently extract your egg from the pan, using the slotted spoon, and lay on the kitchen roll. Give the yolk a nudge with the spoon to check if it’s cooked to your liking and if not don’t be
afraid to put it back in the pan to cook a bit
longer. Just use your gut instinct here!
When all the egg are cooked, start assembling the plates.
Assemble: Quite simply put a layer of salad leaves in a ring on each plate and sprinkle some coriander leaves on top.
Place a fritter in the middle, spread a layer of mashed avocado on top and carefully top with a poached egg. Season with salt and pepper on top.
Serve and enjoy your morning.