3medium jalapeño pepperfinely chopped, remove seeds or leave in, depending on the level of heat wanted
1banana shallotfinely diced
1red chillide-seeded and finely chopped
1large handful coriander leaffinely chopped
juice of a lime
1/2tspeach salt and pepper
1large ripe avocado
2heaped tbsp creme fraiche
4free-range egg poachedper serving
sprinkle of La Chinata smoked paprika flakes
Preheat oven to 180 Fan. Lightly grease and line a 2lb loaf tin.
Sift all the dry ingredients together in a large bowl. Beat eggs, buttermilk & oil in a separate bowl and pour mixture into dry ingredients. Fold through. Once you have a batter consistency add the creamed sweetcorn and chopped jalapeños.
Pour batter into prepared loaf tin. Bake for 30-40 minutes until skewer inserted in the middle comes out clean. Remove from oven, allow to cool for 5-10 minutes before removing from tin. Set aside until ready to serve.
Place the sweetcorn, tomato, shallot, chilli and coriander in a bowl. In a separate bowl mix together the remaining salsa ingredients, mix well to form a dressing and pour over the sweetcorn mix. This stage can be done a day in advance and kept overnight in the fridge.
Place the avocado and creme fraiche in a bowl and mix together with a stick blender, add the dill and season with salt and further blitz to a smooth cream.
Poach the eggs ready for serving.
Toast the jalapeno corn bread and place on a warm plate. Spoon over some of the sweetcorn salsa and plate some of the avocado cream to the side.
Place a poached egg on the plate and sprinkle with La Chinata smoked paprika flakes (or smoked paprika if you don't have the flakes). Serve immediately.