Best Corn Cakes With Poached Eggs Recipes

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CORN CAKES TOPPED WITH AVOCADO, TOMATO, POACHED EGGS AND SMOKED SALMON



Corn Cakes Topped with Avocado, Tomato, Poached Eggs and Smoked Salmon image

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.

Provided by Danielle Sepsy

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 18

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
6 large eggs
2 tablespoons white vinegar or rice vinegar
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

Steps:

  • 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!

FRESH CORN CAKES



Fresh Corn Cakes image

Corn's always been the basis of my favorite recipes-in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 20 pancakes.

Number Of Ingredients 14

1 cup all-purpose flour
1/2 cup yellow or blue cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, separated
1 cup whole milk
1/2 cup butter, melted
1 cup cooked whole kernel corn
4 green onions, thinly sliced
1/2 medium sweet red pepper, finely chopped
1 can (4 ounces) chopped green chilies
Oil for frying
Maple syrup, optional

Steps:

  • In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.

Nutrition Facts :

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