Sweet Corn Salsa and a Fried Egg

During the week breakfast is normally a rushed affair –  a quick bowl of oats, a smoothie or an egg of sorts. However, when the weekend comes I like to take my time over breakfast. It becomes a real leisurely affair.I enjoy the process of making a great breakfast on the weekend (though normally it is closer to bunch) – no rushing to work or gulping down a cup of coffee. Doug and I often freshly squeeze some orange juice and if the weather is good we sit out side in the morning sun. On Sundays we often make Doug’s famous crumpets or pancakes.

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A new combination that I discovered recently is corn and eggs. I know it does sound a bit strange, but they go so well together. Sweet corn scrambled eggs has been a weekday breakfast favourite. I decided to mix things up a bit on Saturday and make a sweet corn salsa, served with a fried egg and a toasted baguette.

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The sweet corn salsa has a bit a chilli for heat, the sweet corn and juicy tomatoes. I topped the fried egg with a few shavings are cheese (I would recommend a good mature cheddar or, my new personal favourite, Smoked Stanford).

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Sweet Corn Salsa and a Fried Egg

Serves 2

  • 1 cooked sweet corn, corn sliced off the cob
  • 1/2 jalapeño, finely sliced
  • 2 tomatoes, finely diced
  • Small handful of parsley, finely chopped
  • 1/2 lemon
  • 1/4 baguettes, sliced in half (I used a mini baguette)
  • Butter
  • 2 large free-range eggs
  • A few shavings of cheese (mature cheddar or anything you prefer)
  • Salt and pepper
  • 1 Tsp Olive oil
  • Radishes, thinly sliced to serve (optional)

 

  1. Mike the corn, jalapeño, tomatoes, parsley, lemon and a olive oil in a bowl and season to taste
  2. Toast and butter the baguettes
  3. In a non-stick frying pan on medium heat, add a small amount of butter
  4. When the butter is melt, crack in the two eggs and fry to your liking
  5. Serve the eggs on the toasted baguettes (season to taste) and top with the cheese and radishes with a helping of the corn salsa

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