Poached egg with cornbread, corn and bacon hash and green tomato relish

AT A GLANCE

  • Serves 6 people

You can make the cornbread several days in advance.

  • 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
01   For cornbread, preheat oven to 180C. Cook corn in boiling salted water until tender (10-12 minutes), drain, set aside to cool.Combine flour, polenta, cheese, baking powder, bicarbonate of soda, lemon rind, corn and 2 tsp sea salt in a bowl, stir to combine. Add buttermilk, eggs and butter, stir to combine, then spoon into an 8cm x 23cm loaf tin, greased and lined with baking paper, to 1cm below rim (there may be mixture left over). Smooth top, bake until golden and firm when pressed (45-50 minutes), cool in pan for 10 minutes, then turn out and cool on a wire rack. Just before serving, cut into thick slices and toast under a preheated grill until golden (1-2 minutes each side). Cornbread will keep, wrapped in plastic wrap, for 3 days.
02   Meanwhile, for green tomato relish, combine onion, lemon juice and garlic in a small bowl and stand until onion turns pink (5-6 minutes). Stir in tomato and olive oil, season to taste, set aside.
03   Heat oil in a frying pan over medium-high heat, add corn, bacon and onion, sauté until corn and onion are tender and bacon is golden (5-6 minutes), season to taste, keep warm.
04   Meanwhile, bring a saucepan of water to a simmer over medium heat, reduce heat to low, add a splash of vinegar. Crack eggs, in batches, into water and cook to your liking (5-6 minutes for soft-poached), remove with a slotted spoon and blot dry on absorbent paper. Serve warm with toasted cornbread, corn and bacon hash and green tomato relish.

Topics:

SUMMER, CHEDDAR, MODERN AUSTRALIAN, CORN, TOMATOES, EGGS, POLENTA, BUTTERMILK, DRINK SUGGESTION, BACON, BREAKFAST

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

AIMEE JONES AND EMMA KNOWLES

Drinking Suggestion:

CHAMPAGNE AND ORANGE JUICE. , suggested by MAX ALLEN

FEATURED IN

Jan 2010

Jan 2010

View Full Site