Courgette and sweetcorn fritters with a poached egg, asparagus and spinach

Delicious for breakfast, brunch, lunch or as a light dinner – a definite family favourite!
Course Breakfast, brunch, dinner, lunch
Cuisine Eggs, Vegetarian
Keyword breakfast, brunch, familyfood
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people

Ingredients

  • 200 g sweetcorn cooked
  • 4 spring onions finely chopped
  • ½ courgette grated
  • 2 tsp paprika
  • ½ tsp turmeric
  • 100 g self raising flour
  • 1 egg beaten
  • 80 ml milk
  • sea salt
  • freshly ground black pepper
  • oil
  • 1 bunch asparagus bottoms snapped off – you should be able to find
    the point where they naturally snap



  • 4 eggs
  • Large handful spinach leaves
  • Siracha sauce

Instructions

  • Preheat the oven to 100°C
  • Mix the sweetcorn, spring onions, courgette, paprika, turmeric, flour, beaten egg, milk, sea salt and pepper in a bowl; set aside.
  • Put a large pan of water on to boil
  • Heat some oil in a non-stick pan and spoon in four mounds of the fritter mixture, spaced apart. Cook for about three minutes on each side (until golden)
  • Put them on tray and pop in the oven to keep warm
  • Cook the remaining 4 fritters and put them in the oven along with the first batch
  • Put the asparagus in a microwaveable container (lidded with holes for the steam to escape) with a little water and cook on high for 3 minutes
  • Now, poach the eggs! The water will be at a rolling boil – swirl it to create a whirlpool and break in the eggs one at a time. Turn down the temperature and simmer for 2-3 minutes
  • Meanwhile, Add a handful of spinach leaves and some asparagus to each plate and top with two fritters
  • Remove the eggs from the pan
    with a slotted spoon and place on top of the fritters
  • Add a drizzle of siracha sauce