Beet Humous and Poached Eggs
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Lunch
Sweetcorn Fritters with Beetroot Hollandaise
Our vibrant pink hollandaise sauce could be used to pimp your eggs benedict but works beautifully here with fritters, beetroot and avo for a picture-perfect brunch!
Difficulty
Medium
Time
45 minutes
Serves
2
Diet
Vegetarian
Ingredients
1 jar of Baxters Sliced Beetroot
3 egg yolks
200g butter (melted)
50g flour (plain works best but any flour you have in cupboard will do)
½ tsp baking powder
1 large egg
¼ tsp salt
250g sweetcorn (can be fresh/tinned/frozen)
½ chilli (diced)
Splash of oil
1 avocado
Salt & pepper
Preparation
First make the hollandaise, start by straining the vinegar from the beetroot into a small pan and reducing by half, then let this cool slightly before moving onto the next step.
Whisk the egg yolks and vinegar together in a bowl over a pan of simmering water until light and fluffy.
After it’s reached this light consistency then gradually whisk in the melted butter, it’s important to add it very slowly. Then season, cover and set aside somewhere warm.
Mix the flour, baking powder, egg, salt, corn and chilli in a bowl until well combined.
Fry this mixture in small fritters in a pan until golden on the underside then flip and repeat.
Half, de-stone and peel the avocado then thinly slice.
To serve place the fritters onto the serving plates and top with sliced beetroot and avocado
Finish with the beetroot hollandaise for a splash of colour.
Tip
This dish also works really well served with poached eggs!
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