Name: Poached egg with cornbread, corn and bacon hash and green tomato relish
Prep time: 40 min
Cook time: 85 min
Total time: 125 min
Yield: 6
Ingredients: 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

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.

Serves 6

Prep

40M

Cook

1H 25M

Total

2H 5M

You can make the cornbread several days in advance.

Ingredients

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

Method

Main

1.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.

2.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.

3.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.

4.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.