Griddled cornbread with devilled eggs & avocado

• cherry tomatoes↗400g can g
• golden caster sugar↗1 tsp tsp
• Tabasco sauce↗a few drops
• eggs↗2
• fat green chilli↗½

  thinly sliced (optional)

• butter↗small knob of

  softened

• small ripe avocado↗1

  halved, stoned, peeled and sliced (do this just before serving to prevent it from browning)

• thick slices cornbread4

  (see Goes Well with for recipe)

• corianderhandful

  leaves, to serve

Step-by-step instructions

1. 1

   Heat a griddle pan and a large frying pan. Put the tomatoes, sugar and Tabasco in the frying pan and bubble for 10 mins – season and taste to check the spiciness, adding a splash more Tabasco, if you like. Make 2 spaces in the pan and crack in the eggs, then scatter over the chilli, if using. Cook for a further 3-5 mins until the whites of the eggs are cooked and the yolks are still runny (or to your liking).

2. 2

   Meanwhile, butter the cornbread and place, butter-side down, on the hot griddle pan. Cook for 2-3 mins each side until dark griddle lines appear. Top the cornbread with the avocado and the eggs, then spoon around the tomatoes, scatter with coriander and serve.