Griddled cornbread with devilled eggs & avocado

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

  • 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

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    Rating: 5 out of 5.1 rating
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