Poached Egg with Cornbread, Corn and Bacon Hash and Green Tomato Relish

 

Australian Gourmet Traveller recipe for poached egg with cornbread, corn and bacon hash and green tomato relish.

What you will need

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

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