Recipe courtesy of Danielle Sepsy
Recipe courtesy of Danielle Sepsy
Watch how to make this recipe.
Corn Cakes Topped with Avocado, Tomato, Poached Eggs and Smoked Salmon
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 234
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 136 mg
- Sodium
- 378 mg
This savory and hearty brunch tower is not only full of flavor but the presentation is restaurant quality. Poached eggs have a great texture and appearance. Many people are intimidated by poaching eggs, but trust me, it's super easy when you follow my simple method.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 234
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 136 mg
- Sodium
- 378 mg
Ingredients
Savory Corn Cakes:
Poached Eggs:
Toppings:
Directions
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28m
Easy
CLASS
- Make the corn cakes: Preheat the oven to its lowest temperature setting.
- Combine the flour, cornmeal, baking soda, salt and sugar in a large bowl.
- Whisk together the egg, buttermilk and oil in a medium bowl. Add the wet ingredients to the flour mixture along with the jalapeno and cilantro. Whisk just until combined to make a batter.
- Add a pat of butter to a griddle or large skillet. Heat over medium heat until the surface is hot and the butter is melted. Working in batches and adding more butter as needed, pour about 1/4 cup batter to form each 4- to 5-inch pancake; cook until bubbles form on the top and the bottoms are golden and crisp, 2 to 3 minutes. Flip with a spatula and cook on the other side until cooked through, 2 to 3 minutes. Transfer the corn cakes to a rimmed baking sheet and keep warm in the oven until ready to serve.
- Meanwhile, poach the eggs (see Cook's Note): Bring a large pot of water to almost a boil. Add the vinegar, which will help the eggs set.
- Swirl the simmering water, then gently crack each egg into a small bowl and release right above the surface of the water. This is very important in order to prevent them from breaking and to achieve the proper consistency.
- Remove the pot from the heat, cover and let stand until the egg whites are fully cooked and the egg looks like a smooth ball, about 4 minutes. You want the yolks to be runny!
- Remove each poached egg with a slotted spoon and drain on a paper towel-lined plate.
- While the eggs poach, prepare the toppings: Halve and pit the avocados. Scoop the flesh into a medium bowl and mash with a fork. Add salt and pepper to taste.
- To serve: Dollop about 1 tablespoon (or more, if you like) mashed avocado onto each corn cake. Top with 1 slice of tomato and a poached egg. Sprinkle with a pinch of salt. Drape a nicely folded piece of smoked salmon (about 1 ounce for each cake) over the top and garnish with black pepper and cilantro sprigs. Serve and enjoy!
Cook’s Note
This recipe makes 1 corn cake and egg per person. If you are only serving this, double the recipe. Instead of poaching the eggs, you could fry them over-medium in a skillet.
