Jalapeno corn bread with poached eggs, avocado and chipotle mayo
- Serves: 4
- Prep: 15 mins
- Cook: 20 mins
Nothing beats a super moist, buttery homemade cornbread with a fluffy centre and this recipe is just that. Top with poached eggs for a great source of protein and chipotle mayo for an extra kick and enjoy!
Ingredients
- 125g plain flour
- 140g polenta
- 1/2 tsp bicarbonate of soda
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 175ml buttermilk
- 1 large British Lion egg
- 60g melted unsalted butter
- 50g chopped jarred jalapeños, rinsed and patted dry
- To serve:
- 8 medium British Lion eggs
- 2 avocados, peeled and de-stoned
- 1/2 lime
- 60g mayonnaise
- 1/2-1 tbsp chipotle paste (start with less and add more to taste)
- 1 small handful coriander, roughly chopped
Method
- Preheat the oven to 220C/200C Fan/Gas Mark 7. Line a 20cm square baking dish with parchment paper.
- Combine the flour, polenta, bicarbonate of soda, baking powder and sea salt in a medium mixing bowl. In a jug, whisk together the buttermilk, egg, melted butter and 60ml water. Add the wet ingredients to the dry ingredients along with the jalapeños and stir to mix until just combined.
- Pour the mixture into the prepared tin and bake for 20 minutes, until pale golden and a skewer inserted into the centre comes out clean.
- While the cornbread is baking, poach the eggs. Bring a large pan of water to just below a simmer. Stir the water to create a whirlpool effect. Crack an egg into a small bowl, and as the ‘whirlpool‘ is dying down, carefully drop the egg into the water. Leave to poach for about 3 minutes, until the white is set and the yolk is still runny. Then remove with a slotted spoon. Set aside on a plate lined with kitchen paper to drain. Repeat this for all the eggs.
- Mash the avocado with the lime in a small bowl and season to taste. Mix the mayonnaise with the chipotle paste and most of the coriander in a small bowl.
- Cut the cornbread into 4 squares and divide between 4 plates. Top each portion with two poached eggs and season lightly. Serve alongside the mashed avocado and chipotle mayonnaise and the remaining coriander.
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