Corn Cakes with Poached Eggs and Salsa

Time to Cook: 
10 min
Time to Prepare: 
5 min
Number of Servings: 
2-4
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Take your pancakes from sweet to savoury in this dish! Topped with eggs and salsa, this isn't your average breakfast. The corncakes smelled so good one didn't even make it from the stove to a plate-I stood there and greedily devoured it over the stove. Compeletely assembled, they make a very satisfying and delicious breakfast, lunch, or dinner.

In Chilliwack, corn is king-there are fields of it everywhere, and this time of year roadside stands are everywhere so you can get your corn fix without even leaving your car. This recipe uses fresh corn when you can get it, but when you can't, try using thawed frozen. Either way, let's see if you can resist their call when you have them fresh off the grill!

Savory pancakes topped w/ an egg and spicy salsa

Ingredients

1/2 cup fresh or thawed frozen corn kernels

1/4 cup cornmeal

1/4 cup flour

1/2 tsp baking powder

1/2 tsp salt

 1 large egg

1/3 cup milk (2%, whole, or half and half)

1 tbsp unsalted butter, melted and cooled

1 Tbsp finely chopped green onions

4 poached eggs

1/2 cup salsa

1/4 cup sour cream

1/2 avocado, pitted, peeled, and sliced

 


Directions

1. In a large bowl, stir together the flour, cornmeal, baking powder, and salt. Set aside.

2. In a medium bowl, beat the egg and then stir in the milk and cooled melted butter. Make a well in the dry ingredients and pour in the milk mixture, stirring gently with a wooden spoon until the ingredients are just moistened.

3. Stir in the corn and green onions until combined.

4. Spray or brush a non stick skillet or grill with oil and warm over medium high heat. You know your pan is ready when you flick a little water on it, and the droplets bounce and sizzle. Divide the batter into four pancakes on the grill.

5. Cook the pancakes until golden brown and the edges are set, about 2 minutes or so. Flip them over and cook the other side until golden. When the corn cakes are cooked through, transfer to a low oven to keep warm while you poach the eggs.

6. Once the eggs are poached, drain them on paper towel and assemble the cakes with a corn cake on the bottom, topped with a poached egg and then salsa spooned over top. Add a little dollop of sour cream if you wish, and slices of avocado on the side. You can sprinkle with a bit of chopped fresh cilantro if you wish.

Adapted from The Fresh Egg Cookbook