Griddled cornbread with devilled eggs & avocado

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

PREP 5 mins
COOK 15 mins

Nutrition: per serving

  • kcal404
  • fat19g
  • saturates7g
  • carbs45g
  • sugars14g
  • fibre5g
  • protein10g
  • salt1.2g


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


  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).

  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