Creamed Corn, Fried Egg and Roast Tomatoes
Making the corn stock to cook the corn in it really enhances the “corn” flavour in this dish and for something as simple as this, you want maximum flavour out of all your ingredients. Before I tuck into this, I like to smash the roasted tomatoes onto the toasted sourdough and scoop dollops of the corn mixture on top. If you’re not put off by a little spice in the morning, some dry chilli flakes scattered on top wouldn’t hurt.
1 corn cob, husks and silk removed
1.5 cups of water
2 tsp butter
1/4 tsp salt
1 tbsp milk
2 eggs, room temperature
2 slices of sourdough, toasted
To make the “creamed corn” – strip the corn kernels off the cob and set aside, break the cob into three parts. Pour water into a small saucepan, run a spoon over the cob to release the “milk” from the corn cob and drip it into the saucepan. Place the cob pieces into the saucepan, put the lid on and bring the water to a simmer for 15 minutes. Remove the cob pieces, you should have ½ cup of corn stock (top up with extra water if needed). Pour the corn kernels into the saucepan with salt and butter. Put the lid back on and simmer the corn for 12 minutes or till the corn is tender and the stock is mostly evaporated.
Remove the saucepan from the heat and lightly crush the corn before adding the milk and stirring through – the corn should be slightly creamy.
Whilst the corn is cooking, preheat oven to 200 degrees. Coat cherry tomatoes with 2 tsp olive oil, salt and pepper. Place tomatoes on a foil lined baking tray and roast for 8-10 minutes till the tomatoes just slightly split.
Heat 2 tsp olive oil in frying pan, cook eggs in the frying pan over medium heat till the egg whites are just set. For the last few minutes of cooking, I like to remove the pan off the heat and cover the eggs with a lid to finish off the cooking.
To plate, divide the corn between two plates, lay the egg on top and season with salt and pepper. Place roast tomatoes on the plate and serve with a side of toast.