food, Recipes

Full Breakfast with Corn Fritters and Fried Banana


  • 4 pork chipolatas
  • butter for frying
  • 4 rashers of back bacon
  • 4 free-range eggs
  • 125g button mushrooms
  • soy sauce
  • 125g cherry tomatoes
  • balsamic vinegar
  • 1 banana, sliced
  • cinnamon sugar

Poach the pork chipolatas in simmering water for a few minutes and remove. Melt some butter in a pan and sear the chipolatas as desired. Grill or fry the bacon. Cook the eggs as desired (poached is recommended). In a hot frying pan, melt a knob of butter and allow it to brown slightly (it should have a nutty taste). Add the button mushrooms and sauté. Add a splash of soy sauce to finish. In a frying pan, cook the cherry tomatoes until the skin begins to wrinkle and add a splash of balsamic vinegar. Heat a knob of butter in a frying pan, cook the banana slices and sprinkle with cinnamon sugar. Keep all the components warm until ready to serve.

For the corn fritters:

• 1 small tin creamed sweetcorn • 1 whole egg • salt and pepper to taste • 180ml cake flour • 1t baking powder Heat a little sunflower oil in a shallow frying pan. Mix all the fritter ingredients together, but do not allow the mixture to stand. Scoop tablespoons of the batter into the pan and fry, turning, until golden brown. Place on paper towel. Arrange the corn fritters on a plate and top with the poached egg. Serve with the chipolatas, bacon, button mushrooms, cherry tomatoes and fried banana. Note: Leftover corn fritters can be frozen. Serves 2 This recipe was originally published in the February 2010 issue of House and Leisure.