Cornbread With Poached Eggs Recipe
Make Cornbread With Poached Eggs Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cornbread
Poached eggs & garnish
Method
Cornbread
Preheat and prepare pan
Preheat the oven to 425°F (220°C). Lightly grease a 9-inch cast-iron skillet or an 8-inch square baking pan with 1 teaspoon melted butter or oil; set aside.
Mix dry ingredients
In a large bowl whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.
Combine wet ingredients
In a separate bowl whisk the large egg briefly, then add the buttermilk, melted butter (or oil), and honey if using. Whisk until smooth.
Combine wet and dry
Pour the wet mixture into the dry ingredients and stir just until combined — the batter should be slightly lumpy but fully incorporated. Do not overmix to keep the cornbread tender.
Bake
Pour the batter into the prepared skillet or pan and smooth the top. Bake on the center rack for 18–22 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs. If using cast iron, you can melt 1 tablespoon of butter in the skillet before baking for a slightly crisper edge.
Rest
Remove the cornbread from the oven and let it cool in the pan for 8–10 minutes. Run a knife around the edge and transfer to a cutting board. Keep warm or tent loosely with foil while you prepare the eggs.
Poached eggs & garnish
Prepare water for poaching
Fill a wide sauté pan or shallow saucepan with about 3 inches (7–8 cm) of water. Add 1 tablespoon white vinegar and a pinch of salt. Bring the water to a gentle simmer over medium heat — you should see small bubbles on the bottom and occasional wisps of steam, not a rolling boil.
Crack and poach eggs
Crack one large egg into a small ramekin or cup. Gently lower the cup close to the water surface and slip the egg into the center of the vortex or still water. Poach for 3 to 3½ minutes for a runny yolk or 4 minutes for slightly firmer. If cooking multiple eggs, poach 2 at a time in different spots of the pan to avoid crowding. Use a slotted spoon to lift each egg and briefly blot on paper towel to remove excess water.
Finish cornbread and plate
Slice the warm cornbread into 4 generous squares or wedges. Place one piece on each plate. Dot each cornbread piece with about 1/2 tablespoon of unsalted butter so it melts into the crumb.
Assemble
Top each buttered cornbread piece with one poached egg. Sprinkle each egg with a pinch of flaky sea salt (about 1/8 teaspoon per egg) and a grind or two of black pepper. Scatter the snipped chives and chopped parsley over the eggs. Add hot sauce or a spoonful of salsa to the side if desired.