Going out for brunch is one of my husband & I’s favourite things ever, in fact - that’s how our romance started because I didn't have any other time/was too tired for anything else back when I had my cafe. Alas, how tables turn! With having the studio, and hence cake pick ups or deliveries on weekends; my husband & I found ourselves with little time for dining out in the morning!
So recently we’ve just been having breakfast at home, which saves ample time (and money)! To go with my homemade sourdough, I’ve been making this corn & avocado smash salsa for Kenneth with a poached egg, finished with whatever else protein we have at home - ham or smoked salmon! Haven’t started smoking the salmon myself yet though…
Makes two serves
Ingredients
125g corn kernels, steamed
10g spanish onion, chopped finely (it’s about 1/8 of an onion)
¼ cup coriander leaves, chopped finely
7.5 ml white wine vinegar
½ lime, juiced
¼ tsp white sugar
smoked hot paprika, to taste
black pepper & salt, to taste
1 ripe avocado
The night before consumption, in a mixing bowl combine corn, spanish onion, coriander leaves, vinegar, lime & sugar. Add paprika, pepper & salt to personal taste. Place in an airtight container & leave in the refrigerator overnight.
In the morning just before serving, roughly chop avocado & place in a bowl. Mash avocado lightly before combining corn mixture & lightly fold together. Salsa is now ready to eat! Serve with fresh toasted bread & a soft boiled egg to recreate a cafe-styled breakfast at home!
Corn mixture can be prepared up to four days earlier & kept in an airtight container in the fridge, but add the avocado just before serving (to prevent it from going brown)!