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Griddled cornbread with devilled eggs & avocado

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

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 404
  • Carbohydrates 45
  • Saturated Fat 7
  • Sugar 14
  • Protein 10
  • Fat 19
  • Fibre 5
  • Salt 1.2

Nutrition per serving

  • Calories 404
  • Carbohydrates 45
  • Saturated Fat 7
  • Sugar 14
  • Protein 10
  • Fat 19
  • Fibre 5
  • Salt 1.2

Ingredients

  • 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

Method

  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.

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