Mexican Brunch



I recently ate my way around some of London’s brunch establishments in the name of recipe research…it’s such a hard life! One of my favourite meals was the inspiration for this tasty Mexican Brunch.

We all know that avocado on toast is amazing but this meal takes it to another level. Avocado cream, sweetcorn salsa and a tasty fried egg on top? The flavours in this brunch are awesome, it’s a must try dish if you fancy something a little more exciting at the weekend.

Mexican Brunch 
Serves 4

4 slices of bread of choice – sourdough, rye and spelt are great choices
1 tsp paprika
1 large pinch cumin
1 pinch cayenne
1 tin chopped tomatoes
Small handful coriander, finely chopped
325g tinned sweetcorn or 2 cooked corn on the cob
1 large avocado
1 tbsp sour cream
1 tbsp coconut oil
4 eggs

  1. In a medium saucepans, dry fry the spices for one minute
  2. Add the tinned tomatoes and cook on a medium heat for 20 minutes – you’ll looking for it to reduce by half
  3. While the tomatoes are reducing, put the avocado into a food processor along with sour cream and blitz until super smooth
  4. After 20 minutes, add the coriander and sweetcorn to the tomatoes and turn down to a low heat
  5. Put the bread under the grill, turning to cook both sides
  6. Heat the coconut oil in a frying pan and fry the eggs
  7. Put a slice of toast on each plate, spread some avocado cream on top, spoon over some of the sweetcorn salsa then top with a fried egg and serve


Hannah x

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