Name: Griddled cornbread with devilled eggs & avocado
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: 400g can cherry tomatoes -; 1 tsp golden caster sugar -; a few drops Tabasco sauce -; 2 eggs -; ½ fat green chilli , thinly sliced (optional) -; small knob of butter , softened -; 1 small ripe avocado , halved, stoned, peeled and sliced (do this just before serving to prevent it from browning) -; 4 thick slices cornbread (see Goes Well with for recipe) -; handful coriander leaves, to serve -

Ingredients for - Griddled cornbread with devilled eggs & avocado

1. 400g can cherry tomatoes

2. 1 tsp golden caster sugar

3. a few drops Tabasco sauce

4. 2 eggs

5. ½ fat green chilli , thinly sliced (optional)

6. small knob of butter , softened

7. 1 small ripe avocado , halved, stoned, peeled and sliced (do this just before serving to prevent it from browning)

8. 4 thick slices cornbread (see Goes Well with for recipe)

9. handful coriander leaves, to serve

How to cook deliciously - Griddled cornbread with devilled eggs & avocado

1 . Stage

Heat a griddle pan and a large frying pan. Put the tomatoes, sugar and Tabasco in the frying pan and bubble for 10 mins – season and taste to check the spiciness, adding a splash more Tabasco, if you like. Make 2 spaces in the pan and crack in the eggs, then scatter over the chilli, if using. Cook for a further 3-5 mins until the whites of the eggs are cooked and the yolks are still runny (or to your liking).

2 . Stage

Meanwhile, butter the cornbread and place, butter-side down, on the hot griddle pan. Cook for 2-3 mins each side until dark griddle lines appear. Top the cornbread with the avocado and the eggs, then spoon around the tomatoes, scatter with coriander and serve.