I have had several requests to post more breakfast recipes. With a little inspiration from some of the cafes/restaurants I frequent for a unique breakfast and good coffee (first and foremost, my favourite would have to be cup in west end. corner store in toowong is good but it depends who is on the coffee machine), I think this can be arranged.
This recipe will definitely spruce up your morning with a bit of tang from the limes, accompanied by some bite from the jalapeños. The idea is adapted slightly from a recipe in 2010 Gourmet Traveller Annual Cookbook. The original recipe refers to the coriander dressing as relish, but it is not nearly as thick and no cooking is involved. Not to say that this isn’t as good, if not better, but it is much fresher than a relish. Let’s call it a dressing. The tangy-ness of the dressing cuts the sweetness of the creamed corn, and adds an oriental touch to the dish. Delicious.
makes enough creamed corn and relish for days (yum)… eggs and bread for 4
8 fresh, large eggs
8 slices grainy bread / walnut bread / sourdough
2 tbsp white vinegar
corn sliced from 4 corn cobs
1 spanish onion chopped finely
1 garlic clove
2 cups milk
rind of 2 limes
1/2 – 1 teaspoon of smoked paprika (to taste)
spicy coriander dressing
50ml olive oil
1.5 tbsp freshly squeezed lime juice
1-2 tablespoons of pickled jalapenos (usually come sliced into rings…1 -2 tbsps depending on desired ‘hot’ factor) coarsley chopped
1/2 garlic clove finely chopped
1 shallot sliced finely
2 tbsp coarsely chopped coriander
salt & pepper to taste
Melt the butter in a deep sided fry pan or pot over medium heat and add the onion and garlic. Sauté for 5 minutes before adding the corn kernels, milk, salt, pepper and paprika to taste. Cover with a lid and simmer until the kernels are tender – about 12 minutes. Strain but set set the milk aside. Pour a little of the milk back in with the kernels and use a hand held mixer or blender to chop up the corn – you don’t want it to be mush or turn to baby food, but you want a combination of corn kernels and creamy goodness. Set aside.
In a jar, place all the ingredients for the dressing and shake to combine.
For the poached eggs, heat a medium sized saucepan of water on the stove until simmering. Reduce to barely simmering. Add the white vinegar and use a spoon to stir the water, creating a gentle whirlpool effect. Crack 2 eggs gently into the water. Allow to cook for 2-3 minutes depending on how you like your eggs. Remove gently with a slotted spoon onto a paper towel. Repeat for remaining eggs. Meanwhile, prepare the toast.
On each plate, arrange the creamed corn on slices of toast, and top with 2 poached eggs. Shake the dressing before drizzling about 1 tablespoon over the eggs.
Here is an idea for leftovers (which you will have lots of):