Corn buffer tower with avocado and poached egg

Ingredients

Directions

1. 1

   Drain the corn. Peel garlic and chop finely. Mix flour, 2 eggs and milk with the whisk of the hand mixer to a smooth dough. Fold in 1 clove of garlic and corn, season with salt and pepper.

2. 2

   Heat the oil in portions in a frying pan. Form approx. 12 small buffers from the mixture and fry for approx. 6 minutes, turning over. Take out and keep warm. Boil up about 3 litres of water in a pot.

3. 3

   Season with vinegar. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Wash lime hot, grate dry and grate peel. Halve lime, squeeze juice.

4. 4

   Peel and finely chop the onion. Wash basil, shake dry, pluck leaves from the stems and cut into fine strips.

5. 5

   Mix tomatoes, onion, basil, 1 clove of garlic, lime zest and olive oil. Season the salsa with salt, pepper, lime juice and sugar and let it stand. Halve the avocado and remove the core. Remove the flesh from the skin, cut into slices and sprinkle with lemon juice.

6. 6

   Clean the salad, wash and shake dry.

7. 7

   Beat 4 eggs one after the other in the boiling, no longer boiling vinegar water. Cook for about 4 minutes, carefully lift them out and let them drip off on kitchen paper. Arrange 3 corn pancakes on plates to form turrets, add some salsa.

8. 8

   Spread the avocado on top, place poached eggs on top. Garnish with rocket and lime wedges, sprinkle with pepper. Add the rest of the salsa.