Guacamole bread with fried eggs + chipotle salsa

Guacamole bread with fried eggs + chipotle salsa

A Lot on Her Plate
Helen Cathcart

This recipe uses one of my all-time favourites – guacamole baked into a sort of cornbread. I say ‘sort of’ because I know how puritanical real US southerners get about cornbread, and I will leave the authentic stuff to them. But this is a lighter, greener version, made with polenta (because cornmeal is still infuriatingly hard to find in the UK), flavoured with herbs and spices, and given a moistness from the avocado and tomato. It’s a good one to make if you’ve got friends coming for brunch, and is great served with fried eggs and smoky chipotle salsa.


Quantity Ingredient
120g polenta
1 teaspoon muscovado sugar
1/2 teaspoon baking powder
pinch cayenne pepper
pinch ground cumin
1/4 teaspoon red chilli flakes
pinch hot smoked paprika
4 tablespoons olive oil, plus extra for greasing
large handful coriander leaves
1 garlic clove, peeled
30g butter, melted and cooled
100ml whole milk
1 lime, juiced
1 egg, beaten
2 large, very ripe avocadoes, stoned, 1 cut into small cubes, 1 sliced
1 red onion, 1/2 diced, 1/2 sliced
1 large tomato, diced

To serve

Quantity Ingredient
4-6 eggs
Chipotle salsa


  1. Preheat the oven to 220°C. Grease a high-sided ovenproof dish, ovenproof frying pan or high-sided baking tray and pop it in the oven until it’s stinking hot.
  2. Place the polenta, salt, sugar, baking powder, spices, chilli flakes and paprika in a bowl and mix to combine.
  3. Make a herb oil by whizzing the oil with the coriander and garlic in a mini-chopper or pounding together in a pestle and mortar.
  4. 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 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.
  5. Fry 4–6 eggs and serve with the bread and Chipotle salsa on the side.
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