Category Archives: Breakfast/Brunch

Corn fritters with avocado, bacon, egg and warm tomato relish

Breakfast in New Zealand, the land of my birth, is as varied as the eclectic variety of people representing ‘Kiwis’. Porridge, fruits and yoghurts are popular, as are eggs Benedict and French toast. However, it’s the addition of lambs fry and bacon, savoury mince, and corn fritters on the menu, that indeed reveals you are dining in a New Zealand cafe.

The last time I was in New Zealand, my dad and I breakfasted in Ahuriri, Napier. Dad ordered the corn fritters, served with bacon, avocado and sour cream, and seeing that he enjoyed it so much, I remarked that I could teach him how to make them at home. Therefore this recipe is dedicated to my dad…. time to cook breakfast old boy.

I decided upon serving my corn fritters with avocado, bacon, an egg for additional protein, and warm tomato relish. Make the relish first and have it slowly simmering on the stovetop while you make the fritters. Once cooked (keep fritters warm in the oven), but before you cook the eggs, take the tomato relish from the heat and allow to cool slightly, while you fry or poach your eggs. The following recipe will feed four people.

For the warm tomato relish

1 tablespoon olive oil
2 garlic cloves, finely chopped
1/2 a small onion, finely chopped (approximately 3 tablespoons)
2 large tomatoes, roughly chopped
1/2 teaspoon white pepper
2 teaspoons apple cider vinegar
2 teaspoons brown sugar (loosely packed)
1 teaspoon dijon mustard
Salt to taste

Heat oil in a small saucepan and lightly sauté the garlic and onion for a minute or two, do not brown.

Add the tomatoes, pepper, vinegar, sugar and mustard, and simmer gently, occasionally stirring, while you make the fritters. Add water as necessary.

Remove from heat for a few minutes before serving.

For the corn fritters

¾ cup plain flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cracked black pepper
1 egg, beaten
440g can cream-style corn
440g corn kernels
3 spring onions, finely sliced

Sift the flour, baking powder, salt and pepper into a bowl.

Add the egg, mixing well to combine. Stir in the creamed corn, corn kernels and the spring onion.

Spray a large fry pan with oil spray and heat. Carefully spoon fritter mixture into the pan, creating two or three fritters about eight centimetres in diameter. Cook until golden brown, flip and cook the other side.

Remove from the pan, place on a plate with absorbent paper, put it into the oven, set on low, and keep warm. Repeat until you have eight fritters.

To serve

8 rashers of bacon, cooked to your liking
4 eggs, cooked to your liking
1 avocado, peeled and sliced

Place two corn fritters in the middle of each plate, top with sliced avocado, bacon and an egg. Finish with a couple of spoonfuls of tomato relish.

Bon appétit

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Camp Oven Eggs in Purgatory

I’m not sure where the term ‘Eggs in Purgatory’ originated. Does it refer to the bubbling red tomato sauce? I’m not sure. However, this recipe is perfect for cooking in the camp oven over a campfire. Perfect for an Aussie bush brunch, this dish is high in protein and super tasty. 

Tomato beans eggs pepper

Camp Oven Eggs in Purgatory

Our Camp Kitchen

We cooked our Eggs in Purgatory while camping at Mount Bundy Station at Adelaide River in the Northern Territory.

Ingredients

1 Tablespoon oil
1 Red onion, finely chopped
3 Cloves of garlic, finely chopped
1 Can of tomatoes, chopped
1 teaspoon of dried Italian herbs
1/2 – 1 Teaspoon dried, crushed chilli
1/2 Teaspoon beef/veg stock powder
1 Can of mixed beans
4 Eggs
Grated cheese
Cracked black pepper

Method

Heat the camp oven in the campfire* and heat oil. Add onion and garlic, and sauté until onion is translucent.

Add the tomatoes, herbs, chilli and stock powder, and cook for a few minutes until tomatoes start to thicken.

Add the beans and cook for a few more minutes.

Crack eggs into the tomato bean mix, and sprinkle with grated cheese and black pepper.

Put the lid on the camp oven. Top the camp oven with hot coals and cook at moderate temperature until eggs are cooked to your liking.

tomato eggs and beans

*Sauteing over the fire in a camp oven can be uncomfortably hot. There are several ways I cook with an open pot, depending on what sort of fireplace we have (e.g. iron fire pit or open fire). One way is to hang your camp oven over the fire with a tripod or, in our case, a star-dropper. Another way is to take a shovel load of coals from the firepit and, in a safe place near the fire, place them on the ground, put your camp oven on top and cook over the coals.

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Camp oven cooking on the campfire