A dill pickle cornbread gets topped with whipped feta, pickled red onions, poached eggs and a pickle brine butter for a showstopper breakfast that will wow any guests!
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
448
Ingredients
For the cornbread
175g
instant/quick-cook polenta
75g
plain flour
1Tbsp.
caster sugar
11/2tsp.
baking powder
1/2tsp.
bicarbonate of soda
2
medium eggs
350ml
buttermilk
60g
butter, melted and cooled
100g
dill pickles, drained and finely chopped
For the quick-pickled onions
Juice 2 limes
1
red onion, finely sliced
For the whipped feta
300g
feta, crumbled
175g
Greek-style yogurt
For the pickle brine butter
25g
butter
2Tbsp.
pickle brine, from a jar of dill pickles
To serve
8
medium eggs
Small handful chives, finely sliced
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Line
the base and sides of
a 900g loaf tin with a
single, large piece of
baking parchment.
Step 2For the cornbread, in a
large bowl, mix polenta,
flour, sugar, baking
powder, bicarbonate of
soda and 1tsp fine salt.
In a jug, whisk eggs,
buttermilk and butter
until combined.
Step 3Mix the wet
ingredients into the dry,
along with the pickles.
Pour batter into the lined
tin and bake for 40min,
or until golden and a
skewer inserted into
the centre comes out
clean. Leave to cool
completely in the tin.
Step 4Meanwhile, make
the quick pickled onions.
In a small bowl, mix
the lime juice with
the onions. Set aside,
tossing the onions
every now and then,
until ready to serve.
Step 5For the whipped
feta, whizz the feta
and yogurt in a small
processor until smooth.
Chill until needed.
Step 6To poach the eggs: bring a large, deep pan
of water to the boil,
then reduce to a simmer.
Crack an egg into a
ramekin or coffee cup,
then neatly pour the egg
into the simmering water.
Working quickly, add a
further 3 eggs in similar
fashion. Poach for 4min
– or until, when lifted out
with a slotted spoon, the
whites feel firm but the
yolks remain soft. Lift
eggs out with a slotted
spoon and drain on
kitchen paper. Repeat
with remaining 4 eggs.
Step 7Meanwhile, cut the
cooled cornbread into
8 slices. Heat a large pan
over medium heat. Add
the cornbread slices
and toast for 2-3min
on each side until golden
(in batches if needed).
Transfer to a chopping
board and cover with
a clean tea towel to
keep warm.
Step 8For the pickle
brine butter, wipe out
the cornbread pan.
Melt the butter over
medium heat. Add the
pickle juice, swirling
the pan to combine.
Bubble for 1min, until
slightly reduced.
Step 9Top each slice of
toasted cornbread with
whipped feta, a poached
egg, pickled onions,
chives and the pickle
brine butter. Serve.
Prepare to end of step 3 up to 2 days ahead. Wrap the loaf well and store at room temperature.
If you’re not confident in making poached eggs, you can serve this with fried or soft-boiled eggs for ease. For all different types of egg recipes, check out our favourite ever egg recipes.
Per serving:
Calories: 448
Protein: 22g
Total fat: 26g
Saturates: 14g
Carbs: 30g
Total sugars: 7g
Fibre: 2g
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Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
