Start by pre-heating the grill and putting a kettle of water on to boil.

Grill the rashers of streaky bacon on both sides until crispy, then keep in a warm place.

Meanwhile cut the kernals off the cob of corn.

Place the kernals in a bowl together with the chopped jalepenos, egg yolk, flour, melted butter, salt and pepper and mix well.

Whisk the egg white until stiff and quickly fold into the sweetcorn mixture.

Grease a non-stick frying or griddle pan and place on a medium to high heat, it’s ready when a drop of water sizzles.

Spoon the sweetcorn mixture into 4 equal sized heaps and flatten with the back of a spatula.

Fry the frittas for about 2 minutes until bases are golden and then turn and fry for another 2 minutes or until golden.

While the frittas are frying put the boiling hot water from the kettle into a small frying pan and fill with enough water to cover the eggs and add a splash of white vinegar.

Bring to the boil.

Break the first egg into a ramekin then lower and gently tip into the water and repeat with the rest of the eggs. Time for 3 minutes.

Once cooked, use a slotted spoon to remove and drain on a plate lined with kitchen paper.

Assemble stacks by placing a fritta on each plate, followed by the streaky bacon, poached egg and garnish with a few grinds of chilli and garlic and strands of chives.

Serve immediately.