Corn cakes with grilled bacon, avocado salsa & poached eggs

Corn cakes with grilled bacon, avocado salsa & poached eggs

By
From
Alimentari
Serves
4
Photographer
Lauren Bamford

A classic breakfast dish that we’ve had on the menu for forever and a day, originally inspired by the corn cakes at Bill’s in Sydney. The poached egg is the key to making this dish great – it has to be oozy and runny.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
8 rashers bacon
1 teaspoon vinegar
4 eggs

Corn cakes

Quantity Ingredient
250g cup plain flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cayenne pepper
3 eggs, lightly beaten
180ml milk
1 tablespoon sugar
3 cups corn kernels
1/2 red capsicum, diced
1 long red chilli, deseeded and chopped
3-4 spring onions, finely sliced
1 handful coriander leaves, chopped
1 handful flat-leaf parsley, chopped

Avocado salsa

Quantity Ingredient
2 avocadoes, flesh finely diced
1 lime, juiced
2 handfuls coriander leaves, finely chopped
1 tomato, diced
1/4 red onion, finely diced
4 drops tobasco sauce
1 tablespoon extra-virgin olive oil

Method

  1. To prepare the corn cakes, sift the flour, baking powder, salt and cayenne pepper into a bowl. In a separate large mixing bowl, combine the egg, milk and sugar. Add the dry ingredients along with the corn kernels, capsicum, chilli, spring onion and herbs and mix until well combined.
  2. To make the salsa, gently combine all of the ingredients in a bowl.
  3. Heat the olive oil in a frying pan over medium heat. Add ¼-cup amounts of the corn cake batter to the pan and cook for 3 minutes on each side or until golden. Remove and set aside to drain on paper towel, then repeat with the remaining batter. You should get eight corn cakes.
  4. In the same pan, fry the bacon until cooked to your liking. Drain on paper towel.
  5. Meanwhile, fill a shallow lidded saucepan or deep frying pan with about 5 cm of water. Add the vinegar and bring to the boil over medium–high heat. Turn off the heat and carefully crack the eggs into the water, one at a time. Ensure you are doing this as close to the water surface as possible so as to contain the egg. Place the lid on the pan and leave the eggs to poach for 2–3 minutes. The eggs are cooked when the whites are solid.
  6. Stack two corn cakes on each plate and top with a poached egg. Serve with the bacon and salsa on the side.
Tags:
alimentari
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