Photo: Helen Cathcart
For the guacamole bread and eggs:
- 100 g polenta
- 1 tsp sea salt
- 1 tsp muscovado sugar
- ½ tsp baking powder
- cayenne pepper
- ground cumin
- ¼ tsp red chilli flakes
- hot smoked paprika
- 4 tbsp olive oil, plus extra for greasing
- 1 large handful coriander
- 1 clove garlic
- 30 g butter, melted and cooled
- 100 ml whole milk
- juice of 1 lime
- 1 egg, beaten
- 2 large ripe avocados de-stoned, with one cut into small cubes and one sliced
- 1 red onion, half diced, half sliced
- 1 large tomato, diced
- 6 eggs for frying
For the chipotle salsa:
- 2 dried chipotle chillies
- 1 pinch of salt
- ½ white onion, cut in half
- 3 ripe tomatoes, unpeeled and halved
- 2 large cloves garlic, bashed but left whole
- 1 squeeze of lime juice
- 1 splash of olive oil
To make the guacamole bread and fried eggs:
Preheat the over to 220˚C /425˚F / gas 7. Grease a high-sided ovenproof dish, overproof frying pan or a high-sided baking tray and place it in the oven until it's hot.
Place the polenta, salt, sugar, baking powder, spices, chilli flakes and paprika into a bowl and mix to combine.
Make a herb oil by whizzing the oil with the coriander and garlic in a mini-chopper, or by pounding together in a pestle and mortar.
In a separate bowl, whisk together the melted butter, milk, herb oil, lime juice and egg. Pour the liquid ingredients into the polenta mixture and stir. Fold through the cubed avocado, diced red onion and tomato. Check the consistency of the mix and add a little water if you need to – you want quite a wet mix.
Remove the hot dish from the oven and pour the mixture in, topping it with the sliced avocado and sliced red onion. Turn the oven temperature down to 200˚C / 400˚F / gas 6, and bake for 20- 25 minutes, checking it's not burning (cover the dish with foil if it is beginning to burn), until puffed and golden. Remove from the oven and leave to cool.
Fry six eggs and serve with the bread and chipotle salsa on the side.
To make the chipotle salsa:
Place the dried chillies in a heatproof bowl and add 300ml boiling water. Leave for about 10 minutes to rehydrate until soft all the way through.
Meanwhile, place a griddle pan over a medium-high heat until hot, dust with salt and then place the all of the onion, tomatoes and garlic on it.
Cook until the tomatoes and onion are soft (you might need to remove the garlic a bit earlier to avoid burning it) and the tomato skins are blackening.
Drain the chipotles, reserving about two tablespoons of their rehydration liquid, and put them into a blender or food processor, along with the other ingredients including the lime juice. Blend until you have a smooth salsa. Add a splash of olive oil and blend once more. The salsa will keep for up to four days in the fridge, in an air-tight container.
This recipe is taken from A Lot on Her Plate by Rosie Birkett (Hardie Grant, £25)