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Tuesday, 12 May 2015

Cornbread, avocado and fried egg

I baked a cornbread loaf the other weekend, and I was trying to think of a different way to use up the leftovers for Sunday brunch. I'm a firm believer that avocado can brighten up any breakfast dish - OK, maybe not porridge or granola, but any savoury dish can be complemented by this ripe, fleshy fruit.


Recipe for one

Take two slices of cornbread and reheat in a dry pan, plate up next to a fan of avocado and add a fried or poached egg on top. 


I decided on a fried egg purely because I received this very cute individual egg pan for Christmas and haven't had an excuse to use it yet!


Season with chilli flakes, salt and a few slices of spring onion, and you're done. An easy peasy brunch for a lazy Sunday morning.