Breakfast is served! Get the best of both brekkie classics with this corn fritter eggs Benedict, perfect for a Sunday morning treat.

SERVES 6 // COOKING TIME 45 min

INGREDIENTS
For the corn fritters
400 g tin corn kernels
1 cup flour
1 tbsp sugar
1 tsp baking powder
2 eggs, whisked
¾ cup milk
Vegetable oil, to fry
For the eggs Benedict
6 eggs
2 tbsp mayonnaise
1 tsp lemon juice
Pinch cayenne pepper
200 g baby spinach

METHOD
For the corn fritters
1. Mix corn, flour, sugar, baking powder, ½ tsp salt and ¼ tsp pepper. Stir in eggs and milk.
2. Heat oil in a pan over medium-high heat. Scoop 2–3 tbsp batter into the pan. Cook for 2–3 minutes, then flip and cook for 3 minutes on the other side, until golden.
3. Place on paper towel to drain.
For the eggs Benedict
1. Bring a pot of water to a simmer and add a drop of vinegar.
2. One by one, crack an egg into a cup, stir the water to create a whirlpool and tip in the egg. Cook for 3–5 minutes, then remove with a slotted spoon.
3. Make a cheat’s hollandaise sauce by mixing mayonnaise, lemon juice and cayenne pepper.
4. To serve, top the fritters with baby spinach, poached eggs and hollandaise sauce.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto//HMimages.co.za

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