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Griddled cornbread with devilled eggs & avocado

Griddled cornbread with devilled eggs & avocado

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Brighten up any brunch with charred cornbread, spicy fried eggs, cherry tomatoes and ripe avocado

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal404
fat19g
saturates7g
carbs45g
sugars14g
fibre5g
protein10g
salt1.2g
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Ingredients

Method

  • STEP 1

    Heat a griddle pan and a large frying pan. Put the tomatoes, sugar and Tabasco in the frying pan and bubble for 10 mins – season and taste to check the spiciness, adding a splash more Tabasco, if you like. Make 2 spaces in the pan and crack in the eggs, then scatter over the chilli, if using. Cook for a further 3-5 mins until the whites of the eggs are cooked and the yolks are still runny (or to your liking).

  • STEP 2

    Meanwhile, butter the cornbread and place, butter-side down, on the hot griddle pan. Cook for 2-3 mins each side until dark griddle lines appear. Top the cornbread with the avocado and the eggs, then spoon around the tomatoes, scatter with coriander and serve.

Goes well with

Recipe from Good Food magazine, February 2016

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Overall rating

Rating: 5 out of 5.1 rating

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