#STFFCooks – Sweetcorn fritters, bacon and poached eggs with Sriracha Hollandaise

5th October 2015

Brunch is becoming increasingly popular here in London and on a weekend morning, there is nothing I like more than spending time in the kitchen preparing a feast that I don’t normally have the time to make during the week. My favourite brunch always involves eggs – and you can tell by the number of eggy recipes featured on the blog!

When contacted by British Lion Eggs to put together an egg based recipe, it took some time to come up with something – eggs are so versatile and there are a million and one things you can do with them. I decided to throw together some of my favourite things to see if it would work. I hope you enjoy this dish as much as I did!

*In collaboration with British Lion Eggs who set the standard for quality control for all eggs in the UK. For more egg recipes go check out their website.

Until we eat again!

   

#STFFCooks- Recipe #16: Sweetcorn fritters, bacon and poached eggs with Sriracha Hollandaise
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the fritters:
  • 450g Sweetcorn (I used frozen)
  • 175g Plain Flour
  • 1 tsp Baking Powder
  • 2 Whole eggs and 2 egg yolks
  • 125ml Milk
  • 25g Melted butter
  • Squeeze of lime juice
  • 2 Spring onions
  • Pinch of chilli flakes
  • Salt and Pepper to taste
  • For the Hollandaise:
  • 150g Melted butter
  • 3 Egg yolks
  • 1 tsp lemon juice
  • 3 tsp Sriracha chilli sauce (add more or less depending on how hot you like it!)
  • Pinch of salt
  • 8 rashers of bacon
  • 4 whole eggs for poaching
  • Vinegar for poaching eggs
  • Handful of chopped chives
Instructions
  1. For the Fritters:
  2. Sift the flour and baking powder together
  3. Form a well in the centre and add the eggs and the milk and butter
  4. Fold in the corn, spring onions, a squeeze of lime and season
  5. Heat a large frying pan with a little olive oil
  6. Drop 3-4 heaped tablespoons of the mixture into the oil and fry on each side until golden brown. (approx 3 minutes)
  7. Once cooked, place in an airtight container ready for assembly at the end.
  8. For the Hollandaise:
  9. In a blender, add the egg yolks and lemon juice and blend until it turns light yellow in colour. (about 2 mins)
  10. Reduce the speed of your blender to as slow as it will go
  11. Very gradually add the butter while the blender is still going
  12. The mixture should thicken as you blend
  13. Add the Sriracha sauce and taste
  14. Finally season the sauce and add more lemon juice or chilli sauce if it needs it
  15. Grill 8 rashers of bacon to your liking and set aside
  16. In a seperate pot, bring water to the boil
  17. Add a splash of vinegar to the water and create a vigorous whirlpool in the centre once the water has come to a rolling boil
  18. Crack your eggs into the centre of the whirlpool and let poach
  19. For runny yolks, this is about 4 minutes
  20. Place 2 fritters on a serving plate, top with 2 rashers of bacon and your poached egg then pour the Hollandaise sauce over the top. Finish with a sprinkling of chives and a crack of salt and pepper.
Notes
It sounds like a bit of a faff, but once you have all the component parts ready it really is just a case of putting it all together!

You can ommit the bacon and replace it with chorizo or smoked salmon.

 

You Might Also Like

No Comments

Leave a Reply

Rate this recipe: