Tom Daley’s Jalapeno Cornbread With Poached Egg, Avocado & Chipotle Mayo
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Pre-heat the oven to 220°C/200°C Fan/Gas Mark 7. Line a 20cm square baking dish with parchment paper.
Combine the flour, polenta, bicarbonate of soda, baking powder and sea salt in a medium mixing bowl. In a jug, whisk together the buttermilk, egg, melted butter and 60ml water. Add the wet ingredients to the dry ingredients along with the jalapeños and stir to mix until just combined.
Pour the mixture into the prepared tin and bake for 20 minutes, until pale golden and a skewer inserted into the centre comes out clean.
While the cornbread is baking, poach the eggs. Bring a large pan of water to just below a simmer. Stir the water to create a whirlpool effect. Crack an egg into a small bowl, and as the ‘whirlpool‘ is dying down, carefully drop the egg into the water.
Leave to poach for about 3 minutes, until the white is set and the yolk is still runny. Then remove with a slotted spoon. Set aside on a plate lined with kitchen paper to drain. Repeat this for all the eggs.
Mash the avocado with the lime in a small bowl and season to taste. Mix the mayonnaise with the chipotle paste and most of the coriander in a small bowl.
Cut the cornbread into 4 squares and divide between 4 plates. Top each portion with two poached eggs and season lightly. Serve alongside the mashed avocado and chipotle mayonnaise and the remaining coriander.
Recipe courtesy of Tom Daley in collaboration with British Lion Eggs.
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