Corn Cakes with Grilled Bacon, Avocado Salsa & Poached Eggs
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 22
2 tbsp olive oil
8 bacon rashers
1 tsp vinegar
4 eggs
Corn Cakes
250 g plain flour, sifted
1 tsp baking powder
1 tsp salt
1 tsp cayenne pepper
3 eggs, lightly beaten
180 ml milk
1 tbsp sugar
3 cups corn kernels
1⁄2 red capsicum, diced
1 long red chilli, deseeded, chopped
3 ‒ 4 spring onions, finely sliced
1 handful coriander leaves, chopped
1 handful flat-leaf parsley, chopped
Avocado Salsa
2 avocados, flesh finely diced
1 lime, juiced
2 handfuls coriander leaves, finely chopped
1 tomato, diced
1⁄4 red onion, finely diced
4 drops tabasco sauce
1 tbsp extra-virgin olive oil
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 8
To prepare the corn cakes, sift the , , and into a bowl. In a separate large mixing bowl, combine the , and .
Add the dry ingredients along with the , , , and herbs and mix until well combined.
To make the salsa, gently combine the diced , , , , , , and in a bowl.
Heat the in a frying pan over medium heat. Add 1/4 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.
In the same pan, fry the until cooked to your liking. Drain on paper towel.
Meanwhile, fill a shallow lidded saucepan or deep frying pan with about 5 cm of water. Add the and bring to the boil over medium–high heat.
Turn off the heat and carefully crack the 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.
Stack two corn cakes on each plate and top with a poached . Serve with the and salsa on the side.
Rate this recipe
Notes
1
