Poached Egg with Cornbread, Bacon Hash & Tomato Relish

Ingredients

• 30 ml olive oil
• 450 gm corn kernels (from about 3 cobs)
• 3 bacon rashers, cut into batons
• ½ Spanish onion, thinly sliced
• For poaching: white vinegar
• 6 eggs
• Cornbread
• 170 gm (1 cup) corn kernels (from about 1 large cob)
• 225 gm (1½ cups) plain flour
• 190 gm (1½ cups) fine polenta
• 125 gm cheddar, coarsely grated
• 3 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 lemon, finely grated rind only
• 310 ml (1¼ cups) buttermilk
• 2 eggs
• 60 gm butter, melted
• Green tomato relish
• ¼ small Spanish onion, finely chopped
• 2 tbsp lemon juice
• ½ garlic clove, finely chopped
• 2 green tomatoes, coarsely chopped
• 2 tbsp extra-virgin olive oil