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Eggs benedict with sweetcorn fritters
- Published: 24 Sep 18
- Updated: 18 Mar 24
Debbie Major has reinvented eggs benedict by replacing the English muffins with smoky sweetcorn fritters and topping with slices of creamy avocado.
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From one great eggs benedict recipe to another… try these salt beef eggs with potato farls and mustard hollandaise.
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Serves 4
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Hands-on time 1 hour
Ingredients
- 8 rashers thin-cut smoked back bacon
- 8 large, very fresh free-range eggs
- 1 quantity hollandaise sauce
- 2 ripe avocados
- Lemon juice to taste
For the sweetcorn fritters
- 100g plain flour
- 1 tsp baking powder
- 1 tsp smoked paprika, plus extra to sprinkle
- 1 tbsp caster sugar
- ½ tsp salt
- 2 medium free-range eggs, beaten
- 100ml whole milk
- ½-1 tsp Chipotle Tabasco sauce to taste
- 326g can sweetcorn kernels, drained well
- 1 bunch spring onions, trimmed and thinly sliced
- 20g bunch fresh coriander, chopped, a few leaves retained
- 3-4 tbsp light olive oil for frying
Method
- Put the bacon on the grill tray ready for cooking. Poach the eggs and make the hollandaise as in the master recipe, p30. Slice the avocados, put in a bowl and season with salt, pepper and lemon juice.
- For the sweetcorn fritters, sift the flour, baking powder, smoked paprika, sugar and salt into a mixing bowl. Make a well in the centre, add the beaten eggs, milk and Tabasco and gradually whisk to a smooth batter. Stir in the sweetcorn, spring onions and chopped coriander.
- Heat 2 tbsp of the olive oil in a large non-stick frying pan over a medium heat. Drop 4 heaped soup spoonfuls of the fritter mixture (this should use about half), spaced well apart, into the pan and fry for 2 minutes on each side until crisp and golden. Lift onto a plate lined with kitchen paper and keep warm. Repeat with the remaining batter.
- Heat the grill to high and grill the bacon for 3 minutes until the fat is crisp and golden. Slide all the poached eggs back into the simmering water for 30 seconds, then lift onto a baking tray lined with kitchen paper to drain.
- Divide the fritters among 4 warmed plates and top with the crispy bacon, avocado and poached eggs. Spoon over the hollandaise, sprinkle with the coriander leaves and a little smoked paprika, then serve straightaway (see tips).
- Recipe from May 2018 Issue
Nutrition
- Calories
- 748kcals
- Fat
- 61g (27.8g saturated)
- Protein
- 25g
- Carbohydrates
- 22.8g (7.4g sugars)
- Fibre
- 3.6g
- Salt
- 1.7g
delicious. tips
If you prefer, swap the avocado for wilted spinach. Splash on more Tabasco for extra oomph.
Make the fritters a few hours in advance. Warm in a hot oven to serve.
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Fritters were delicious!