Mexican Sweetcorn Pancakes, Poached Eggs and Salsa

Zesty sweetcorn pancakes served with fresh tomato chilli salsa and perfectly poached eggs for a healthy morning meal.

Vegetarian Healthy Breakfast Pancakes Salsa Eggs

Estimated Nutrition

Calories

551.3

kcal / serving

1102.5 kcal total

Carbs

44.9g

per serving

89.8 g total

Fat

29.3g

per serving

58.6 g total

Protein

27.1g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Baking Powder

pinch

Sugar

CondimentsSauces

tbsp

White Wine Vinegar

Dairy

piece

Egg

Free-range

150

Whole Milk

Fruits

piece

Lime

Juice only

GrainsCereals

100

Plain Flour

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

sprigs

Coriander

Leaves only, chopped

OilsFats

tbsp

Vegetable Oil

Vegetables

piece

Sweetcorn

On the cob, kernels only

piece

Tomato

Skin and seeds removed, chopped

piece

Green Chilli

Very finely chopped

0.25

piece

Red Onion

Small, finely chopped

Method

Keep the first pancake warm and repeat the frying process with the remaining batter.

Combine tomatoes, coriander, chilli, sugar, onion, lime juice, and salt to create the salsa.

Sieve flour and baking powder into a bowl and whisk with one egg and half the milk to a thick batter.

Adjust consistency with remaining milk, season with salt and pepper, and stir in the sweetcorn kernels.

Heat oil in a pan and fry half the batter for 2 minutes per side until golden-brown.

Boil a pan of water with vinegar, then lower to a simmer for poaching.

Simmer the four eggs for 4 minutes and drain on kitchen paper.

Serve pancakes topped with two poached eggs each and a spoonful of fresh salsa.