Poached Eggs with Creamed Corn and Green Chilli Relish

Easter is over and I'm still eating eggs. At least these aren't the chocolate variety.


Poached Eggs with Creamed Corn and Green Chilli Relish
adapted from Gourmet Traveller
Serves 2

2 eggs
4 slices of seeded bread, toasted
1/2 avocado, finely sliced
Lime edges
Hot sauce to serve

For the Creamed Corn:
20g unsalted butter
1 clove garlic, minced
Pinch smoked paprika
2 corn cobs, husk and silk removed and kernels cut from the cob
1/2 cup milk (I used low fat)
Finely grated zest of 1/2 lime

For the Green Chilli Relish:
1 tablespoon olive oil
Juice 1/2 lime
1 tablespoon pickled jalapenos
1 spring onion, finely sliced
1 small clove garlic, minced
2 tablespoons coriander leaves, finely chopped

Make the Creamed Corn:
Melt the butter in a saucepan and add the garlic and corn kernels. Cook on medium heat for 3 - 4 minutes. Add the smoked paprika and the milk, over the pan and cook for about 10 minutes on low heat, until the corn is tender. Strain the corn (keep the liquid). Put the corn into a blender and pulse, adding as much of the reserved liquid as you need until you have a puree. Season to taste with salt and pepper. Add the lime zest. Keep warm.

Make the Green Chilli Relish:
Combine all the ingredients (except the coriander) in a bowl. Add the chopped coriander just before serving.

Poach the Eggs:
Bring a pan of water to the boil. Add 1 teaspoon of white vinegar to the water. Lower the heat to simmer and break the eggs gently into the water. Cook for 3 - 4 minutes for soft yolks. Lift the eggs out of the water with a slotted spoon and pat dry with paper towels.

Assemble the Dish:
Place two pieces of toast on each plate. Spoon over some creamed corn and an place an egg on top. Top with the green chilli relish. Serve with slices of avocado, lime wedges and hot sauce.