Griddled cornbread with devilled eggs & avocado
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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
| Nutrient | Unit |
|---|---|
| kcal | 404 |
| fat | 19g |
| saturates | 7g |
| carbs | 45g |
| sugars | 14g |
| fibre | 5g |
| protein | 10g |
| salt | 1.2g |
Ingredients
- 400g can cherry tomatoes
- 1 tsp golden caster sugar
- a few drops Tabasco sauce
- 2 eggs
- ½ fat green chilli , thinly sliced (optional)
- small knob of butter , softened
- 1 small ripe avocado , halved, stoned, peeled and sliced (do this just before serving to prevent it from browning)
- 4 thick slices cornbread (see Goes Well with for recipe)
- handful coriander leaves, to serve
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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