Eggs benedict with sweetcorn fritters

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).