Breakfast esquites with corn, egg and queso fresco

Ingredients

For 1 serving

• Canned sweetcorn100 g
• Eggs2
• Queso fresco20 g
• Nonfat Greek yogurt30 g
• Lime juiceto taste
• Cayenne pepper1 pinch
• Cilantro3 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: lactose, eggs,

In season: June – September

Method

1. Bring a small pan of water to the boil, lower in the eggs with a spoon and cook for 7 minutes, until the white is firm and the yolk still soft; cool them in cold water, peel and cut into wedges.
2. Meanwhile, drain the sweetcorn and pat it very dry with kitchen paper, so it toasts instead of steaming.
3. Heat the oil in a frying pan over a high heat and sauté the sweetcorn for 4 minutes, stirring only occasionally, until lightly charred and some kernels pop.
4. Transfer the sweetcorn to a bowl and dress it with the Greek yoghurt, lime juice, chilli powder and a pinch of salt.
5. Serve with the eggs, the crumbled queso fresco and the torn fresh coriander.