Cornbread Toasts with Charred Broccoli & Eggs

Ingredients

For 2 servings

• 1 piece broccoli, small, in florets
• 100 g cornmeal
• 30 g plain flour
• 4 g baking powder
• 50 g sharp cheddar, grated
• 115 g buttermilk
• 4 piece eggs
• 45 g unsalted butter, melted
• 30 g peach preserves
• 3 g hot sauce
• 3 g cider vinegar
• 150 g cherry tomatoes, halved
• 2 piece scallions, sliced
• 1.5 g smoked paprika
• 21 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Heat the oven to 220°C with a small skillet inside.

2. 2

   Whisk the cornmeal, flour, baking powder and seasoning. Separately whisk the buttermilk, 1 egg and melted butter, then fold together with half the cheddar.

3. 3

   Pour into the hot skillet, top with the remaining cheddar and bake for 14–16 minutes, until golden.

4. 4

   Char the broccoli and tomatoes in a hot pan until bright and blistered, then stir in the scallions.

5. 5

   Whisk the peach preserves, hot sauce and vinegar into a drizzle. Soft-scramble the remaining eggs.

6. 6

   Cut the cornbread into squares and top with the scrambled eggs, broccoli and tomatoes, then drizzle with the peach sauce.