As we approach the Easter break we both feel the need to slow down and take life that little bit slower! Lazy days coupled with slow mornings where we lounge around are ideal for an extra special brunch. These are the kind of weekends where the weekday bowl of cereal or slice of toast just isn’t going to cut it! Frequent readers of this blog will know, we love a good brunch dish and this cornbread and corn salsa coupled with an avocado dill cream and runny free range poached really hits the spot.
Now ask our children and they are all happy with a pile of pancakes together with maple syrup and bacon on the side, however we wanted to do something a little more attuned to our adult palettes. Inspiration for this dish comes from a brunch we had on a trip to London. The corn bread can be made ahead and in fact freezes really well, so make double the bread and freeze some for next time! The corn salsa is vibrant with a lovely mild hit of chilli (equally you can add more if you want to crank up the heat) and works perfectly with the bread.
Finally as with most of our brunch dishes – to the egg! What would Easter be without the egg? Before you decorate your boiled eggs ready for rolling, set aside a few to poach and place on top of the salsa, allowing the creamy yolk to run right through it onto the bread below. Brunch perfection on a plate!
And the best part, if you’re not driving we can recommend washing it down with a Bloody Mary! Cheers!
This recipe has been included in the Cook Blog Share linkup, well worth a visit to get some more great recipes from fellow food bloggers.5