Sweetcorn Fritters With a Poached Egg and Sweet Chilli Halloumi
4 servings
20 Minutes
These sweetcorn fritters make the perfect breakfast stack. They are so versatile and can be served with eggs, halloumi, avocado, bacon, or even just a dollop of creme fraiche. I like these with fried eggs and a tangy salsa, in a mexican-inspired brunch too.
In this version, the sweet chilli halloumi makes a perfect topping, especially crowned with a perfectly poached egg.
I love this recipe because it's easy to scale up or down, depending how many people you are cooking for. Leftovers also make a great lunch or light dinner, eaten cold with smoked salmon or warmed up and served with a crispy green salad.
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Comments and Reviews
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Comments and Reviews
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It would be so nice if you didn't have to convert grams to cups
Hi Shirley - thanks for your comment.
I'm from the UK and we don't really use cups over here but I can certainly add it to future recipes.
It's a shame that food talk daily don't add in a feature to easily convert from metric to imperial measurements.
This is a really tasty recipe though so please do let me know if you manage to convert and make it!