Dear Thursday. Your breakfast is looking insaaaane.

Sweet Corn Cake Eggs Benedict with Avocado Hollandaise I howsweeteats.com

I’m on such a breakfast tangent right now. I can’t help it. I think it’s because breakfast equals comfort food which equals winter and all that jazz. Thank goodness we are in the homestretch. Spring is so close that I can taste it.

Almost literally, because doesn’t this recipe look like it’s all up in spring’s business? What with all these greens and yellows and pastels and brights?

Yeah yeah.

This upcoming weekend holds one of the best days of the year when we turn the clocks head and get a lot more daylight and vitamin D. I will gladly give up an extra hour of sleep for light outside of my windows after four o’clock.

And for warmer weather that makes me want to eat less of my feelings.

After all, I’d rather spend my time eating THIS.

Sweet Corn Cake Eggs Benedict with Avocado Hollandaise I howsweeteats.com

I mean.

Just look at it.

(now is the time that I’m really hoping green stuff doesn’t freak you out.)

Sweet Corn Cake Eggs Benedict with Avocado Hollandaise I howsweeteats.com

Before you yell at me for trashing up my version of hollandaise, hear me out. Obviously, I love traditional hollandaise. Like, love it so much that I could eat it with a spoon, pour it on everything, swim in it, do with it what I may, yada yada yada. Not much beats it. If you don’t love hollandaise, I don’t know how 1. we can be friends and 2. you can be trusted.

BUT.

You know my feelings on avocado. Creamy avocado sauce on my eggs and bacon?

Count

me

in.

Sweet Corn Cake Eggs Benedict with Avocado Hollandaise I howsweeteats.com

Since I already desecrated one of my all-time faves with avocado, sweet corn cakes somehow found themselves as a bottom layer. Usually I don’t lose my mind over corn until sometime in the summer, but hey. It’s time. Can you tell I’m ready for sun?

With these corn cakes as the bottom layer, this is one heck of a filling meal. It’s perfect with a side of tangy greens for breakfast or brunch or even lunch.  Meaning this batch will feed more than just yourself, which means that you should host brunch which means COCKTAILS.

Sweet Corn Cake Eggs Benedict with Avocado Hollandaise I howsweeteats.com

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Sweet Corn Cake Eggs Benedict with Avocado Hollandaise

Yield: serves 3 to 4

Total Time: 45 minutes

Ingredients:

corn cakes
1/2 cup whole wheat pastry flour
1/3 cup finely ground cornmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cups cooked sweet corn kernels
1/2 red bell pepper, diced
1 shallot, diced
2 garlic cloves, minced
1 large egg
1/2 cup milk
1 tablespoons olive oil

avocado hollandaise
1 ripe avocado
1 lemon, juiced
1/3 cup hot water
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

6 slices bacon, fried
6 eggs, poached
a pinch of red pepper flakes
fresh herbs for garnish

Directions:

corn cakes
In a large bowl, whisk together the flour, cornmeal, baking soda, salt and pepper. Add the corn, peppers, shallots and garlic to the dry ingredients and mix until combined.

In a small bowl or measuring cup, whisk together the 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 oil. Use a 1/3 cup measure and scoop corn cake batter into the oil, leaving about an inch in between each corn cake. Cook until the cakes begin to set and bubble on the top, about 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.

Note: I fry the bacon beforehand and set it aside (read: you can fry the corn cakes in the bacon grease...) and heat the water for the poached eggs while the corn cakes are cooking.

avocado hollandaise
Add the avocado, lemon juice and hot water into a food processor or high powered blender and blend until smooth, scraping down the sides if needed. With the processor running, stream in the olive oil slowly. Continue to blend until pureed and smooth.

Poach the eggs and assemble the corn cakes. Break a piece of bacon and set it on top of the corn cakes and cover with a poached egg. Pour the avocado hollandaise overtop and sprinkle on some crushed red pepper. Top it off with some fresh herbs if desired.

[avocado hollandaise from food + wine]

Sweet Corn Cake Eggs Benedict with Avocado Hollandaise I howsweeteats.com

Invite me.

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86 Responses to “Sweet Corn Cake Eggs Benedict with Avocado Hollandaise.”

  1. #
    1
    Meg Jones | The Spatularettes — March 6, 2014 @ 7:57 am

    Holy cow, this is breakfast perfection. The oatmeal packet I brought to work with me suddenly seems so unappealing.

    Reply

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    2
    Bri | Bites of Bri — March 6, 2014 @ 7:59 am

    This looks amazing. I am in love with the idea of avocado hollandaise. Heck, I’ll try any new variety of hollandaise if that means I can have more hollandaise! The first day of spring is almost here! :)

    Reply

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    3
    Marie @ Little Kitchie — March 6, 2014 @ 8:03 am

    I’m sorry WHAT. Mind. blown. Can’t wait to try this!!!

    Reply

  4. #
    4
    Averie @ Averie Cooks — March 6, 2014 @ 8:17 am

    That avocado hollandaise is such a glorious color! It reminds me of spring! This whole post does :) Such a happy post with spring pastels and I love it!

    Reply

  5. #
    5
    Becca @ Amuse Your Bouche — March 6, 2014 @ 8:26 am

    Yeeeeees! I LOVE corn cakes, I love eggs, I love avocado… you girl are a genius.

    Reply

  6. #
    6
    Laura (Blogging Over Thyme) — March 6, 2014 @ 8:27 am

    I like hollandaise, but I much prefer when it is messed with! One of my favorite Mexican restaurants makes a carnitas hash with poached eggs and cilantro hollandaise. Anddddd….its freaking amazing.

    This looks delicious!! Give me all the breakfast foods.

    Reply

  7. #
    7
    Lisa @ Simple Pairings — March 6, 2014 @ 8:30 am

    What an awesome idea! Seriously, the idea of a benedict already just speaks to me. But wrestle in some avocado and a corn cake? Your creativity inspires me. And as always, such beautiful pictures.

    Reply

  8. #
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    PapaLos - The Man, The Chef, The Dad — March 6, 2014 @ 8:34 am

    My God. Looks and sounds amazing! I’m pretty sure I’m the only hispanic that doesn’t like avocado, but I wouldn’t change a thing on this.

    Also, totally agree.. I cannot wait for more sunlight in the day. I love winter but bring on spring.

    Reply

  9. #
    9
    Shannon (A Fork In Each Hand) — March 6, 2014 @ 8:50 am

    I’m dying right now and starving!

    Reply

  10. #
    10
    Belinda @themoonblushbaker — March 6, 2014 @ 9:05 am

    Wow breakfast for tomorrow is planned out for me!
    thanks Jessica, it looks scrumptious

    Reply

  11. #
    11
    DessertForTwo — March 6, 2014 @ 9:22 am

    Bring on the corn! And the green stuff! And the mimosas! hehe

    Reply

  12. #
    12
    Maryea {Happy Healthy Mama} — March 6, 2014 @ 9:23 am

    I am all over that avocado hollandaise. This will be making an appearance in my kitchen very soon.

    Reply

  13. #
    13
    bridget350@gmail.com — March 6, 2014 @ 9:26 am

    I LOVE everything about this. EVERYTHING!

    Reply

  14. #
    14
    Meagan @ A Zesty Bite — March 6, 2014 @ 9:27 am

    I could stuff myself in this breakfast. Now I’m going to go butter my plain toast. :(

    Reply

  15. #
    15
    Tieghan — March 6, 2014 @ 9:38 am

    Love! This is my dream breakfast!

    Reply

  16. #
    16
    courtney — March 6, 2014 @ 9:53 am

    i am dying over this right now and your poached eggs are so pretty!

    Reply

  17. #
    17
    Carrie @DietDeepDish — March 6, 2014 @ 9:56 am

    Wow these look incredible!! Can’t wait to make this weekend!

    Reply

  18. #
    18
    Brie @ Entrée the Giant — March 6, 2014 @ 10:09 am

    Holy hollandaise, Batman. I want all of dat.

    Reply

  19. #
    19
    Susan — March 6, 2014 @ 10:21 am

    I am always on the lookout for good Benedict recipes. I do believe this on is perfection. Thanks for creating it!!

    Reply

  20. #
    20
    Adrienne | Appetites Anonymous — March 6, 2014 @ 10:25 am

    Oh my! I’m most definitely making this recipe this weekend. I’ll probably dream about it until then too! I love all the colors in this recipe/pictures as well. So pretty!!

    Reply

  21. #
    21
    Alicia Greenrabbit — March 6, 2014 @ 10:28 am

    As a child of the 60′s…just to give you an idea of my age.
    My mother would make the most yummiest Hollandaise sauce by scratch to put over broccoli just hide the flavor of it. She would also make a traditional Eggs Benedict ,so I will try the avocado ,i will puree the little green creamy guy just to see how good this may be. but If I end up pouring fresh salsa over this, well then that is the place for that Avocado………South of the border!
    Wish me luck!

    Reply

    • Jessica — March 6th, 2014 @ 8:36 pm

      i think i need to do that with broccoli. ;)

      Reply

  22. #
    22
    Erin @ The Spiffy Cookie — March 6, 2014 @ 10:45 am

    Even though I just had my dad’s homemade oatmeal for breakfast I could totally do a second breakfast if it meant I got to eat this. Love anything with avocado!

    Reply

  23. #
    23
    Kelli @ The Corner Kitchen — March 6, 2014 @ 10:56 am

    Breakfast is hands down the best meal of the day! At some point I starting feeling only so-so about hollandaise, BUT I can totally get behind this avocado version!

    Reply

  24. #
    24
    Lindsey — March 6, 2014 @ 10:56 am

    I need to know where you found the fantastic little bowls with the pour spouts! I’ve been looking for them all over.

    Reply

    • Jessica — March 6th, 2014 @ 8:36 pm

      they are actually a set of martha stewart measuring cups. my husband bought them for me for christmas a few years ago!

      Reply

  25. #
    25
    HeatherChristo — March 6, 2014 @ 10:59 am

    You just put perfectly into words what I have been struggling with: EATING MY FEELINGS!!! thank you for the virtual slap. I am so out of control- I hope daylight savings brings some serotonin with it! This breakfast is absolutely jaw droopingly delicious right now- I love it.

    Reply

    • Jessica — March 6th, 2014 @ 8:37 pm

      i feel ya girl.

      Reply

  26. #
    26
    Sues — March 6, 2014 @ 10:59 am

    I would pay a lot of money to have someone come deliver this to my desk right now. Please??

    Reply

  27. #
    27
    Leigh — March 6, 2014 @ 11:36 am

    this is getting made IMMEDIATELY!!! (or on Sunday)

    Reply

  28. #
    28
    In a Trendy Town — March 6, 2014 @ 11:57 am

    We love the colors of the recipe, nice mix of flavours!
    Can you help us to win our Dressale whislist? You only must enter and click the links here: http://inatrendytown.blogspot.com.es/2014/03/dressale-wishlist.html

    http://inatrendytown.blogspot.com.es

    Reply

  29. #
    29
    Katherine — March 6, 2014 @ 12:03 pm

    Do you make house calls? LOL i need this

    Reply

  30. #
    30
    Karen — March 6, 2014 @ 12:40 pm

    I’m seriously dying right now. You just took all of my favorite foods, and put them all in the best meal of the day! How are you in my head again? Can’t wait to make this again and again!

    Reply

  31. #
    31
    Chrissie — March 6, 2014 @ 12:42 pm

    This looks fantastic! Can’t wait to try it!

    Reply

  32. #
    32
    Sahra — March 6, 2014 @ 12:55 pm

    Wow looks soooo good! And avocado hollandaise is so genius

    Reply

  33. #
    33
    Jane {In the Pink and Green} — March 6, 2014 @ 1:13 pm

    OMG. i NEEEEEED to make this , it looks incredible!! Thanks for sharing :)

    Reply

  34. #
    34
    Melissa @ Treats With a Twist — March 6, 2014 @ 1:41 pm

    OMG When I got the daily email from Food & Wine with the Avocado hollandaise I literally squealed and forwarded it to my mom (she gets me) and wanted it SO badly. And in the back of my mind I could totally picture YOU making it! I am totally making this too!

    Reply

  35. #
    35
    Lauren — March 6, 2014 @ 1:48 pm

    Oh. My. Lord. These are a few of my favorite things in life. Must give this a try! Stunning photos!

    Reply

  36. #
    36
    Annie @ Annie's City Kitchen — March 6, 2014 @ 1:53 pm

    That hollandaise sauce. I.AM.DEAD.NOW. Avocados and eggs are totally my jam. And I’m a big proponent of eggs for dinner so I guess I know what I’m having tonight.

    Reply

  37. #
    37
    Nicole — March 6, 2014 @ 2:30 pm

    I don’t even like eggs but that last picture makes me want to try this. I love how the rims of the glass cups look blue in some of the angles you got. Amazing post.

    Reply

    • Jessica — March 6th, 2014 @ 8:38 pm

      i wish i was that talented at photography! they are blue. ;)

      Reply

  38. #
    38
    Nicole ~ Cooking for Keeps — March 6, 2014 @ 2:34 pm

    Breakfast perfection.

    Reply

  39. #
    39
    Molly (Yes to Yolks) — March 6, 2014 @ 2:42 pm

    I love anything benedict, especially the hollandaise. Like you, I can’t help messing with it…one of my fav recipes (on my blog) is eggs benny with Sriracha hollandaise. It’s addicting. I must try this with avocado! It’s all my favorite things in one place! The pictures are lovely, too, by the way. As always.

    Reply

  40. #
    40
    Cindy — March 6, 2014 @ 2:49 pm

    yes! these would make the perfect dish for a brunch…which is one of my favorite meals to entertain, ever.

    Reply

  41. #
    41
    Genn — March 6, 2014 @ 3:21 pm

    That looks so fantastic!
    I’ve never attempted eggs benedict…but anything is better with avocado!

    Reply

  42. #
    42
    Amelia — March 6, 2014 @ 3:43 pm

    Did you hear that? No? Oh well it was just the sound of the button popping on my pants. ;) You really have the most beautiful photos and creative recipes that I’ve stumbled upon ever. I remember when you very first started blogging and had a 9-5 day job. How crazy things have changed. I’m so happy you post delicious recipes to share with all of us. Avocado hollandaise= genius!!!

    Reply

    • Jessica — March 6th, 2014 @ 8:38 pm

      thank you for reading so long!!!

      Reply

  43. #
    43
    Jamie @ Dishing Out Health — March 6, 2014 @ 4:12 pm

    I just emailed this to my boyfriend in a complete hizzy. Re: “WE NEED TO MAKE THIS STAT”.
    So much love!

    Reply

  44. #
    44
    Alyssa — March 6, 2014 @ 4:49 pm

    Pleasepleaseplease tell me I can use canned corn for the corn cakes, because I need to have these this weekend and fresh corn is so not happening in CT right now. And avocado hollandaise? As in, I don’t have to go out and buy heavy cream and steal the yolks from a dozen perfectly good eggs just to add 5 inches to my waistline?? LOVE. IT.

    I’m making this asap.

    Reply

    • Jessica — March 6th, 2014 @ 8:38 pm

      yep!! just drain it.

      Reply

  45. #
    45
    Alexe @ Keys to the Cucina — March 6, 2014 @ 5:59 pm

    Eggs Benedict is my jam, cannot get over your avocado hollandaise either :) YUMMY!

    Reply

  46. #
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    Brittany from CountingMyCupcakes — March 6, 2014 @ 6:41 pm

    goodness gracious, i love everything about this. i’m having brunch and YOU ARE INVITED!

    Reply

  47. #
    47
    Lisa — March 6, 2014 @ 7:13 pm

    This plus bloody marys this weekend!!

    Reply

  48. #
    48
    Katrina @ Warm Vanilla Sugar — March 6, 2014 @ 7:21 pm

    Yep, yes, this is all I need right now. Love!

    Reply

  49. #
    49
    Chelsea @ Designs on Dinner — March 6, 2014 @ 8:36 pm

    I love how committed you are to breakfast. And I have no problem with trashed-up hollandaise. I ordered Veggie Eggs Benedict in Madison last weekend, and it was served with rosemary curry hollandaise. Sounds kind of weird, tasted amazing.

    Reply

  50. #
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    Norma | Allspice and Nutmeg — March 6, 2014 @ 9:00 pm

    Love this!

    Reply

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