Eggs benedict with sweetcorn fritters

Name: Eggs benedict with sweetcorn fritters
Yield: Serves 4
Cuisine: American recipesBritish recipes
Ingredients: 8 rashers thin-cut smoked back bacon; 8 large, very fresh free-range eggs; 1 quantity https://www.deliciousmagazine.co.uk/recipes/eggs-benedict/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

3 Reviews

Portion size: Serves 4
Hands-on time 1 hour
Difficulty: medium

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Debbie Major has reinvented eggs benedict by replacing the English muffins with smoky sweetcorn fritters and topping with slices of creamy avocado.

From one great eggs benedict recipe to another… try these salt beef eggs with potato farls and mustard hollandaise.

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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

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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.
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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).