Cornbread Recipe with Poached Eggs, Avocado and Tomatoes
This easy poached eggs on cornbread recipe will become a brunch staple. Serve with harissa-stewed tomatoes and creamy avocados for a scrumptious brunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Kitchen scale
- Skewer
- Loaf pan
- Parchment paper
- Oven
- Mixing bowl
- Whisk
- Baking dish
- Aluminum foil
- Pot
- Slotted spoon
- Chef's knife
- Cutting board
- Bread knife
- Toaster
- Measuring spoon
- Spoon
- Stove
Ingredients
- 750g cherry tomatoes
- to fry oil
- 1 tbsp harissa paste
- ½ a bunch coriander chopped
- 8 eggs
- 3 avocados sliced
- 65g strong white bread flour
- 160g instant polenta
- 1 tbsp baking powder
- 1 tbsp golden caster sugar
- a pinch chilli flakes
- 3 eggs
- 280ml buttermilk
- 100ml whole milk
- 75g unsalted butter plus more for the tin
- 300g tin sweetcorn drained
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