To make the avocado fritters, preheat the oven to 160°C. Blend eggs and corn in a blender or food processor until smooth, and transfer to a large bowl. Add flour, baking powder, lemon rind, 2 tsp salt and plenty of freshly ground black pepper and stir until smooth. Add the avocado and fold to combine.
Heat a splash of oil in a non-stick frying pan over medium heat, add ¼ cupful of the fritter batter and cook for 2-3 minutes until bubbles start to show through the batter and the base is light golden. Turn and cook the other side for another 2-3 minutes, transfer to a baking tray lined with a wire rack and keep warm in the oven while you repeat with the remaining batter. Wipe out the pan in between fritters with a paper towel.
Meanwhile, bring a saucepan of water to a boil, add the eggs and boil for 7 minutes for soft yolks. Drain and peel.
Once the fritters are ready, make the avocado hollandaise. Combine the herbs, lemon juice, vinegar and ½ cup of water in a saucepan and bring to a boil. Combine the egg yolk and avocado in a blender, add the hot vinegar mixture and blend until very smooth. Season to taste.
Divide fritters among serving plates. Halve the eggs, and place on top of the fritters along with avocado wedges. Spoon over the avocado hollandaise to taste and serve hot with lemon wedges, chives and baby spinach.
Servings 0