Mexican Sweetcorn Pancakes, Poached Eggs And Salsa
These sweetcorn pancakes topped with perfectly poached eggs and a zesty tomato chilli salsa make for a delightful breakfast or brunch option. The pancakes are golden-brown and filled with sweetcorn kernels, adding a nice crunch to each bite. The tomato chilli salsa provides a burst of fresh flavors with juicy tomatoes, fragrant coriander, and a hint of heat from the chilli. Top it all off with runny poached eggs for a satisfying and flavorful dish that is sure to impress.
— Constant Cookbook
Ingredients
- 100g/3½oz plain flour
- 1 tsp baking powder
- 1 free-range egg
- 150ml/5fl oz whole milk
- salt and freshly ground black pepper
- 1 corn on the cob, kernels only
- 1 tbsp vegetable oil
- 3 tomatoes, skin and seeds
- 6 coriander
- 1 green chilli
- pinch sugar
- ¼ small red onion
- 1 lime
- pinch sea salt
- freshly ground black pepper
- 1 tbsp white wine vinegar
- 4 free-range eggs
Instructions
- For the sweetcorn pancakes, sieve the flour and baking powder into a mixing bowl, then whisk in the egg and half of the milk to form a thick batter with a consistency slightly thicker than double cream. Add more milk as necessary to loosen the mixture. Season to taste with salt and freshly ground black pepper, then stir in the sweetcorn.
- Heat the oil in a frying pan over a medium to high heat. Spoon half of the batter into the pan and fry for 1-2 minutes on each side, or until the pancake is golden-brown on both sides. Set the pancake aside on a warm plate and cover loosely with aluminium foil. Repeat with the remaining batter.
- For the tomato chilli salsa, mix the tomatoes, coriander, chilli, sugar, finely chopped onion, lime juice and salt until well combined. Season to taste with freshly ground black pepper.
- For the poached eggs, bring a pan of water to the boil, stir in the vinegar and turn down the heat so that the water is simmering. Add the eggs and poach for 3-4 minutes, or until cooked to your liking, then remove from the pan with a slotted spoon and drain on kitchen paper.
- To serve, place one of the sweetcorn pancakes onto each plate, arrange two of the poached eggs on top, and finish with a spoonful of the tomato chilli salsa.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
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