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.
- 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.