Corn Cakes Topped with Avocado, Tomato, Poached Eggs and Smoked Salmon
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 234
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 21
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 12
- Cholesterol
- 136
- Sodium
- 378
- Total: 25 min
- Active: 25 min
Ingredients
Savory Corn Cakes:
3/4 cup unbleached all-purpose flour
1/2 cup cornmeal
1 teaspoon baking soda
3/4 teaspoon fine salt
1 tablespoon sugar
1 large egg, lightly beaten
1 1/4 cups buttermilk
1 tablespoon canola or vegetable oil
1/2 jalapeno, seeded, deveined and finely chopped (or more, if desired)
1 teaspoon chopped cilantro
Salted butter, for frying
Poached Eggs:
6 large eggs
2 tablespoons white vinegar or rice vinegar
Toppings:
2 ripe medium avocados
Kosher salt and freshly ground black pepper
1 very ripe, medium tomato, sliced 1/4 inch thick
6 to 8 ounces smoked salmon (I use nova)
Cilantro sprigs, for garnish
Directions
- 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.