This dish formed the ‘main course’ as I hosted my weekend brunch, veering away from the standard baked goods or processed pork, towards something substantial and filling, but wholesome. This went down a storm; spicy beans and corn form a flavoursome bed for the soft fried egg, and the cooling avocado with zesty lime freshens up the dish. It would be just as nice for lunch or a weekday supper.
- 4 corn on the cobs
- 1 tbsp of butter or coconut oil
- 2 tsp of smoked paprika
- 1 tsp cayenne pepper
- 3 crushed garlic cloves
- 2 cans of black beans, pinto beans or cannelini beans, drained
- 4 eggs
- 2 baby gem lettuces
- 2 avocados
- small bunch coriander
- 2 spring onions
- 1 lime
- 2 tbsp of olive oil
- Salt and pepper
To add some roasted flavour to your corn, place a griddle pan on a high heat and place the corn on the cobs in the dry pan, turning regularly until lightly scorched on all sides. Once cooled, slice the corns off the cobs.
Heat the butter or coconut oil in a large frying pan. Add the garlic, pinch of salt, cayenne pepper and smoked paprika. Stir for a few seconds until fragrant then add the drained beans and roasted corn. Stir for 5 minutes until heated & cooked through.
You can leave the corn mix to cool slightly, and create the guacamole. Scoop out the avocados into a bowl, and mash with a fork. Add the juice of the lime, the sliced spring onions, 1 tbsp of the olive oil, roughly chopped coriander, a large pinch of salt and some black pepper. Stir to thoroughly combine. Next, thinly slice the lettuce, throw over the other 1 tbsp of olive oil and a pinch of salt. Set aside.
Heat a little more coconut oil or butter in a large frying pan and fry the eggs to your liking.
To serve, place a ladle full of the beans and corn on each plate and top with a fried egg, place a handful of the crunchy dressed lettuce and a dollop of the guacamole on the side. Enjoy!