adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cornbread with poached eggs and avocado
Cornbread with poached eggs and avocado
0 Likes
Prep Time:
50 minutes
Cook Time:
40 minutes
Total Time:
90 minutes
Economical vegetarian breakfast with cornbread, poached eggs, and avocado, pair with a cappuccino for a complete meal!
Ingredients:
  • 199.50 gm polenta
  • 250.00 ml plain flour
  • 8.00 gm baking powder
  • 260.00 gm buttermilk
  • 150g butter, melted
  • 9 eggs
  • 1 avocado, quartered
  • 100g grape tomatoes, sliced
  • 62.50 ml small fresh coriander leaves
  • Extra virgin olive oil, to drizzle
Instructions:
  • Preheat your oven to 200C/180C fan-forced. Grease a 7cm-deep, 8.5cm x 22.5cm loaf pan and line with baking paper.
  • In a large bowl, mix together polenta, flour, sugar, and baking powder. Add buttermilk, butter, and 1 egg. Gently stir until combined, being careful not to overmix. Let the mixture sit for 30 minutes to absorb the liquid.
  • Transfer the batter into the prepared pan, smoothing the top. Bake for 40 minutes, or until a skewer inserted into the center of the loaf comes out clean. Allow it to rest for 5 minutes before unmolding onto a wire rack to cool completely as mentioned in the notes.
  • Fill a medium saucepan halfway with water and heat over medium-high until simmering. Crack 1 egg into a cup. Swirl the simmering water, gently slide in the egg, and cook for 1 to 2 minutes for a soft yolk. Use a slotted spoon to transfer the egg to a plate and cover with foil to keep warm. Repeat with the rest of the eggs.
  • Cut 8 thick slices, about 1.5cm thick, from the cornbread. Toast until golden. Top with avocado, tomato, eggs, and coriander. Drizzle with oil and serve.

Similar Recipes