Sweet Corn Cake Eggs Benedict with Avocado Hollandaise.
Dear Thursday. Your breakfast is looking insaaaane.
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?
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.
Just look at it.
(now is the time that I’m really hoping green stuff doesn’t freak you out.)
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.
You know my feelings on avocado. Creamy avocado sauce on my eggs and bacon?
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
- 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
- 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
- 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.
- 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.
Did you make this recipe?
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I appreciate you so much!
103 Comments on “Sweet Corn Cake Eggs Benedict with Avocado Hollandaise.”
I really need some of this right now! It look amazing!
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I have everything in the house and hubby is coming in on the red from AZ to the NE what a treat he’ll have for breakfast. Even first class can not compare to your awesome recipe. What a knock out. I’m starting cooking now so simple too!
Wow! This is so up my alley I can’t stand it. One of my favorite breakfast/brunch meals is to put left over bbq (like pulled pork or bbq chicken) over top of a corn cake and top it with a poached egg. It’s very yum, but does not look very pretty. This is so classy, I’d serve it to all my fancy friends too :-) Thanks for the great inspiration. Maybe we can all band together and urge spring to show up sooner rather than later…? I think we’ve paid our winter dues.
I adore anything avocado and this looks so good, love the addition of the corn cake, perfect combination.
Woah woah woah. Avocado hollandaise?? Seriously, why did I not think of this sooner!
I think my eyes just had an orgasm. Oh sorry. Too much information? ;)
I NEED MIMOSAS.
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You had me at avocado hollandaise! Of course I’m probably about to turn into an avocado I eat so many.
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I can honestly say that I love EVERYTHING about this, although I am thinking of subbing out the bacon for some smoked salmon, and maybe some grilled asparagus on the side along with the greens. Gorgeous, as per usual!
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This is really good. I threw in half a minced jalapeño in the corn cake batter. Very tasty with the avacado hollandaise. The wife just loved this. Thanks for sharing!
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Amazing! Made it tonight and wife was very happy!
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Mine turned out really runny. I did use coarse cornmeal, maybe that was it. I upped the flour and cornmeal by 1/2. Turned out more like a biscuit.
why is your website almost invisible??? This is happenng more and more; I usually
leave instead of straining or blinding myself in an attempt to cope, but your site seems interesting enough for me to beg you to improve visibility here.
WORDS ARE TO BE READ. PLEASE GET THOSE LAYERS OF COTTON OFF YOUR PAGES!
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Just stumbled upon this after googling “how to make hollandaise sauce”…. have a moment of fear (and feeling ill at the though of 2 sticks of butter) and then thinking…. hmmmmm avocados…… hmmmmmm… it was a shot in the dark but googled “avocado hollandaise sauce” and this popped up. I made the hollandaise it it was AMAZING!!!!!! It may have changed Sunday breakfast in this house forever. Thank you!
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