Eggs Mexi Style

These Saturday style eggs were created after I styled a Mexican book. After the book is completed we share out all the leftover food so nothing goes to waste, and I usually cook up some dishes and generally like to use the ingredients as a Saturday style egg post. One recipe we shot was of toppings for corn cobs, so I incorporated a few of the toppings into my egg post. This is the result. Delicious tasty corn, flavoured with smoked paprika, chilli and smooth sour cream. Coupled with toasted wholegrain toast and a perfect fried egg, this was a winner in my house. The edible flowers added a pretty touch and gave the dish a glowing golden hue.

Serves 4

Prep time 15

Cooking time 15 minutes


2 Tbsps olive oil

4 fresh corn cobs, kernels removed

1/3 cup sour cream

2 Tbsp parmesan cheese

sea salt to taste

1 tsp chilli flakes, plus extra to serve

1 tsp smoked paprika

1 Tbsp  Mexican chilli sauce

4 thick slices wholegrain sour dough, toasted

Handful of salad leaves (beetroot and spinach leaves)

4 eggs

edible flowers to serve

coriander sprigs to serve




1 Heat 1 tablespoon of the oil a  large frypan over medium high, add corn kernels and cook for 2- 3 minutes till slightly golden. Stir in sour cream, parmesan cheese, sea salt, chilli flakes, paprika and chilli sauce and cook for 1-minute till heated through.  Transfer to a bowl and cover with foil to keep warm.

2 Wipe clean the frypan and heat remaining oil. Crack each egg into a small bowl, and tip into hot frypan. Cook for 2-3 minutes, or till cooked to your liking.

3 Top toast with salad leaves, corn mixture and a fried egg.  Sprinkle egg with extra chilli flakes, cracked pepper, edible flowers and coriander sprigs.


Sizzle tip-  Ditch the toast for a gluten free version. Drizzle with extra chilli sauce of you like your eggs hot and spicy.