Egg And Avocado Corn Cakes
Recipe by Jessica Merchant
Makes 12 cakes
1 cup whole wheat pastry flour
1 cup finely ground cornmeal
1 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
11⁄2 cups fresh or thawed frozen corn kernels
1 shallot, diced
2 garlic cloves, minced
2 large eggs
1 cup low-fat milk
2 tablespoons olive or canola oil
4 large eggs, for serving
1 avocado, pitted, peeled, and sliced into 12 slices
1 pint grape tomatoes, quartered
In a large bowl, whisk together the flour, cornmeal, baking soda, salt, and pepper. Add the corn, shallots, and garlic to the dry ingredients and mix until combined.
In a small bowl or measuring cup, whisk together the 2 eggs and milk. Add the wet ingredients to the dry and mix with a spoon until just combined.
Heat a large skillet over medium heat and add the oil. Use a 1⁄3-cup measure and scoop the corn cake batter into the skillet, leaving about an inch in between each corn cake. Cook until the cakes begin to set and bubble on the top, 3 to 4 minutes. Gently flip and cook for another 1 to 2 minutes. Remove the corn cakes with a spatula and place on a plate or baking sheet. Repeat with the remaining batter.
Cook the 4 eggs to your liking: sunny side up, over easy, poached, scrambled, or your preferred style.
To assemble the corn cakes, add the avocado slices and tomatoes over the top. Top each with a cooked egg.
Note: In my last few years of poaching eggs, I've learned that it really does work best if your eggs are fresh, your water is not boiling at all, and you are patient. These days, I can poach an egg with success almost every time. It just takes lots of practice.
Reprinted with permission from the publisher Houghton Mifflin Harcourt from Seriously Delish by Jessica Merchant. Copyright 2014.