Women in Sport: Women’s Rugby Sevens Captain, Lucy Mulhall
Women in Sport: Women’s Rugby Sevens Captain, Lucy Mulhall

Sarah Gill

‘Please stop asking me when I’m going to have children’
‘Please stop asking me when I’m going to have children’

Amanda Cassidy

Meet the makers: Denise O’Connell, founder of My Skin Integrity
Meet the makers: Denise O’Connell, founder of My Skin Integrity

Shayna Sappington

How to tell if someone is gaslighting you
How to tell if someone is gaslighting you

Amanda Cassidy

Aisling Bea’s new TV series and a John Lennon documentary – what to watch this week
Aisling Bea’s new TV series and a John Lennon documentary – what to watch this...

Sarah Finnan

12 of the best Christmas sandwiches across Ireland
12 of the best Christmas sandwiches across Ireland

Sarah Finnan

Supper Club: Clodagh McKenna’s celeriac soup is the perfect winter warmer
Supper Club: Clodagh McKenna’s celeriac soup is the perfect winter warmer

Meg Walker

Join us for an evening of Holly Jolly Hosting in Avoca Kilmacanogue
Join us for an evening of Holly Jolly Hosting in Avoca Kilmacanogue

Simone Kennedy

We asked 3 interiors mavens about their Christmas decorating style
We asked 3 interiors mavens about their Christmas decorating style

Megan Burns

Stylist Laura Mullett on her favourite fashion finds
Stylist Laura Mullett on her favourite fashion finds

Sarah Gill

Image / Editorial

Simply delicious: corn fritters with lox and poached eggs


By Meg Walker
29th May 2019
Simply delicious: corn fritters with lox and poached eggs

A cross between a fritter and a pancake, these make a quick and easy savoury base for lox and poached eggs.

 

Corn Fritters with Lox and Poached Eggs

Preparation time: 10 minutes
Cooking time: 20 minutes
Makes 4 fritters

Ingredients
1 egg
120ml full-fat milk
85g plain flour
½ tsp baking powder
145g corn kernels, fresh or drained canned
salt and freshly ground pepper
4 tbsp vegetable oil
4 poached eggs and 4 slices of lox, for serving

Method
In a medium bowl, whisk the egg and milk. Slowly add the flour and baking powder and whisk until smooth. Stir in the corn and season with salt and pepper.

Heat the oil in a cast-iron pan over medium-high heat. Test if the oil is ready to fry by adding a small drop of batter into the oil. If it sizzles, it is ready. Spoon about 60ml of the batter into the oil to form a round, 2 fritters in at a time. Lightly fry on both sides until golden, about 2 minutes per side. Transfer to paper towels to drain. Repeat with the remaining batter.

Serve the corn fritters topped with lox and poached eggs.

 

Extracted from Breakfast The Cookbook by Emily Elyse Miller (Phaidon, approx €40).