Corn waffles with avocado salsa and eggs are the perfect Sunday brunch.
Cut 4 corn cobs into kernels and place in food processor along with onion, eggs, coriander, salt and pepper.
Stir in remaining 2 corn kernels, oil, milk, flour and baking powder until just combined.
Brush oil in waffle maker and place mix inside.
Dice avocados, tomatoes, coriander and spring onions and combine in bowl. Pour over lemon juice, add Tabasco, salt and pepper and toss.
Melt the butter slowly in a small pot.
Add the egg yolks, lemon juice, salt and cayenne into a food processor. Blend the egg yolk mixture at a medium to medium-high speed until it lightens in colour, about 20-30 seconds.
Once the yolks have lightened in colour, turn the processor down to its lowest setting and drizzle in the hot melted butter slowly, while the processor is going.
Continue to blend for another couple seconds after the butter is all incorporated.
Poach eggs in frying pan for 3 minutes. Remove and season with salt and pepper.
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department
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