Tom Daley’s Jalapeno Cornbread With Poached Egg, Avocado & Chipotle Mayo
Tom Daley’s Jalapeno Cornbread With Poached Egg, Avocado & Chipotle Mayo

Tom Daley’s Jalapeno Cornbread With Poached Egg, Avocado & Chipotle Mayo

Few things beat buttery homemade cornbread with a fluffy centre and creamy poached eggs – and this recipe is just that. Even better, eggs are a great source of protein, while the chipotle mayo adds a bit of kick.

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Total Time
35 Minutes
125g of plain flour
140g of polenta
½ tsp of bicarbonate of soda
1.5 tsp of baking powder
½ tsp of fine sea salt
175ml of buttermilk
1 large British Lion egg
60g of melted unsalted butter
50g of chopped jarred jalapeños, rinsed & patted dry
To serve
8 medium British Lion eggs
2 avocados, peeled & de-stoned
½ a lime
60g of mayonnaise
½-1 tbsp of chipotle paste (start with less & add more to taste)
1 small handful coriander, roughly chopped
Step 1

Pre-heat the oven to 220°C/200°C Fan/Gas Mark 7. Line a 20cm square baking dish with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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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