Cornbread topped with Spicy Guacamole, Roasted Bacon and a Poached Egg

By Thursday, November 27, 2014

  I have been experimenting a lot with Cornbread recipes recently in time for the Thanksgiving period. I am determined to create the most deliciously crispy yet indulgently flavoursome Cornbread. Seeing as there has been a influx of this delicious bread in my house, I have been coming up with innovative ways of using it up in everyday meals. This is one of my favourite new recipes - it makes a really tasty breakfast with a delicious Mexican twist. I can tell you that Cornbread and Guacamole are an absolute match made in heaven. The flavours totally compliment each other and provide you with a substantial and deeply flavoursome breakfast. The addition of bacon, a poached egg and freshly chopped Coriander elevates this dish to a whole new level. This is such a great way to use up leftover Cornbread (...if there is any!), but you can easily make some from scratch, as it takes all of 30 minutes from start to finish! Try this out as a weekend treat and see how quick and delicious it really is! 




Serves 2

You will need:

Cornbread:
125g polenta
125g plain flour
50g butter, melted
300ml buttermilk
75ml milk
2 eggs
1 tsp baking powder
1 tsp salt

Guacamole:
2 ripe avocados
1 spring onion, finely chopped
1 lime, juiced
1/2 red chilli, finely chopped

2 eggs
2 pieces of bacon, sliced
1 handful coriander, finely chopped



Preheat the oven to 220 degrees. Grease and line the bottom of a baking tray. 

In a small mixing bowl add in the flour, polenta, baking powder and salt. In a larger mixing bowl add the buttermilk, milk and butter. Whisk together then slowly pour in the dry ingredients until everything is well combined. 

Pour into your baking tin and roast for 20-25 minutes until the bread is golden and starting to pull away from the sides. Slice into squares and leave to cool. 



In the meantime, bring a saucepan of water to the boil. Add in some salt and white wine vinegar. Drop in your eggs and poach for two minutes. Remove with a slotted spoon and place on a plate covered with a paper towel. 

Then, make the guacamole. Place the avocados in a small mixing bowl and crush with a fork. Add in the lime juice, salt, pepper, chopped chilli and spring onions. Stir so that everything is combined. Serve on top of the Cornbread, top with a poached egg and plenty of coriander. Enjoy!



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