I eat breakfast everyday – I love breakfast in fact, its easily my favourite meal of any day (except brunch which is essentially uber breakfast) but trying to have a high protein and low calorie breakfast that I can pre prepare then microwave at work in the mornings is quite tough. I’ve generally settled on a routine of 2 boiled eggs, a slice of ham and an actimel which I can happily eat every day. Variety is great however so I thought I’d try to experiment with a savoury cornbread slice incorporating boiled egg which would also add to my 5 a day which my usual breakfast wasn’t doing.
I’ve made sweet potato cornbread a couple of times, adapting a couple of different recipes online to fit the ingredients that I had at the time (usually no buttermilk) but found it super sweet so when I came up with this, I knocked the sugar content down massively, replacing it with a little honey. You could remove the honey all together but it does help bring out the sweet potato flavour which is otherwise quite mellow.
The options on variety on this are endless, it would be easy to make vegetarian, removing the bacon and replacing with red pepper and replacing the chorizo slice with some spinach leaves for example.
This recipe makes 6 slices, ideal to have 1 warm from the oven then 5 to package up for the week’s breakfasts. Each portion is very substantial and easily keeps me going until lunch for relatively few calories. I warm each slice for 30-60 seconds in the microwave before eating but these would be perfectly good to eat cold if you can’t!
6 slices – 326kcal per serving
2 large sweet potatoes
1 cup of mushrooms
3 lean rashers of back bacon
¾ of a cup of fine polenta/cornmeal
½ cup of plain flour
1½ tsp baking powder
1 tbsp sea salt
2 tbsp runny honey
2 tbsp light spread
¾ cup of milk
6 thin slices of chorizo
Preheat the oven to 180c or equivalent – a tad higher if its not a fan oven.
Pop 2 large sweet potatoes in the microwave for 10 or so minutes to cook through. Once cooked slice in half or into quarters and leave to cool.
Tip – You could use an oven but obviously this will take longer and a crispy skin isn’t needed here.
Meanwhile, boil 6 eggs until medium/hard boiled as you prefer and run under cold water to cool them. Leave to the side.
Tip – I have an egg timer from Poundland that goes in the water with the eggs and tells you what stage they are – it works a treat and takes into account factors that your clock timer doesn’t!)
Finely dice about 1 cup of mushrooms – any type you fancy and fry in a couple of sprays of Frylight until a little brown. Set aside.
Tip – I fry on a very high heat so any water evaporates quickly and they brown rather than boil.
Tip – You could at this stage do the same with any other veg instead or as well such as courgette or red pepper.
Finely dice 3 lean rashers of back bacon and dry fry until desired doneness and set aside.
Tip – I use scissors to cut bacon – much easier than a knife unless your knives are super sharp.
Tip – You could also use streaky bacon or cooked ham instead. Or a little sausage. Or both!
Add ¾ of a cup of fine polenta/cornmeal, ½ cup of plain flour, 1.5 tsp baking powder and 1 tbsp sea salt into a large bowl along with half the bacon and all the mushroom pieces.
Tip – If you don’t have sea salt flakes and use runny salt, halve the amount of salt used.
Tip – I usually make this with white spelt flour so my wheat-arded friend can eat it.
Warm 2 tbsp runny honey and 2 tbsp light spread together in the microwave until just melted
Tip – I use Flora Light or a supermarket equivalent for most of my baking but you could use any butter or spread here.
Scrape out the now cooled sweet potato from it’s skin and mash to a smooth-ish paste and add to the honey and melted fat, ¾ cup of milk and 1 whole egg. Mix to combine.
Tip – I use skimmed milk as standard but any cow milk should work. You may need to add a little more the thicker the milk.
Mix the wet and dry mixtures together. The mix should be quite thick but drop off a spoon..add more milk to loosen if needed.
Line a 30cm by 20cm tin with baking parchment, a silicone sheet or with butter/spread.
Tip – A smaller tin will make thicker slices, a bigger tin will make thinner slices. Use what you have but in this case you need to make sure there is room to lay out the boiled eggs. You could I suppose use a loaf pan and keep the eggs whole and upended.
Tip – I use loaf liner sheets from Poundland – 2 for this size tin, stretched out and overlapped.
Turn half of the cornbread mix into the tin and spread until even.
Peel the cooled boiled eggs and slice in two lengthways. Lay the eggs in the tin with yolks upwards. Lay them out with two halves next to each other in 6 portions – see the picture!
Lay 6 thin slices of chorizo on top of the eggs to stop the rest of the cornbread mixture mingling with the yolks.
Spoon the rest of the mixture to form a top layer and smooth it out.
Tip – I spooned the mixture on, one pile on each slice of chorizo and spread it outwards so the chorizo didn’t move off the eggs.
Split the remaining bacon pieces into 6 little piles to mark out the 6 portions.
Bake for 35-45 minutes – it will stop being wobbly and be a little brown on top – you’ll know when it’s ready – trust your gut – don’t overbake as it’ll be sad and dry 😦
Once a bit cooled, slice into 6 portions. Eat one and bag the rest individually. Nom. I can’t see why these wouldn’t freeze well but I haven’t tried it!