Better than Full English Breakfast

A couple of weeks ago Mum came up to Melbourne for a visit.  We went to the famous ‘Deli’ on Brunswick street for a late lunch and I ordered something similar to this.  To sum it up briefly, it… was… awesome!  So awesome in fact, that I immediately knew I had to re-create it for the blog.  I invited some friends over for Saturday breakfast (the best meal of the week in my opinion) and cooked this little number for them.  This brekky still has the yummy bacon & eggs, but also feels fresh and healthy (whilst almost being gluten free!).  That’s what this should really be called – ‘Almost Gluten Free Bacon & Eggs’… nom nom.

I really should have cooked this again for my interstate friends that flew over to visit this weekend, but to be honest I’m not sure where it would have fit into the schedule!  Lots of food & drink; bbqs, yum-cha, pub meals and ridiculously awesome cocktails at the Luwow (the amazing tiki bar we’ve just discovered).  It’s a little piece of Hawaii right here in Fitzroy with a rockabilly twist.  Super fun!

x e.

 

 

Better than Full English Breakfast

Fritters
420g can corn kernels, drained, rinsed
1/2 cup plain flour
2 eggs, lightly beaten
1 tablespoon finely chopped spring onions
2 green onions, finely sliced
2 tablespoons olive oil

Salsa

1 avocado, chopped
1 tablespoon lemon juice
1/2 red capsicum, finely chopped
1/2 small red onion, finely chopped
1/4 cucumber
1 tablespoon chopped fresh coriander leaves
1 tablespoon sweet chilli sauce

1. Combine corn, flour, eggs, spring onion in a bowl.

2. In a hot frypan place 1 tbsp worth of mixture per fritter and cook for 4 minutes each side or until golden and cooked through. Place on a try and keep in a warm oven until ready to serve.

3. Meanwhile, add all salsa ingredients together and mix thoroughly.

4. Poach or fry the eggs and place the bacon under the grill.

5. Serve stacked with crispy bacon on the side.

 

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