Wednesday, February 18, 2015

Bacon, Egg, & Avocado Corn Cakes

This is how we started out 2015...filling our faces with this amazing breakfast.  I don't even remember what we did for New Years.  For a change, it was not because I boozed it up.  We spent New Year's Eve having a quiet night at home with the kids.  I'm pretty sure we watched a movie?  I'm also pretty sure we didn't even make it 'til midnight.  New Year, New Us.

This one comes from a new cookbook, called Seriously Delish, the voice & author behind the blog How Sweet Eats: Jessica Merchant.  I've had a crush on this blog for quite some time, and was eager to sink my teeth into this cookbook!  What confuses me about this recipe though, is that "Bacon" is in the title, but appears no where in the actual recipe?  I read it a few times over, because sometimes I read too fast and skim over essentials.  But, ya.  How did that get past the editors? Librarian problems...we notice the details;)  Rest assured my version does indeed include the bacon, but feel free to omit if you just wanna get your veg on!  Cory loves the bacon (duh!), but doesn't dig the avocado action.  Grate some cheese for the lacto-lover!

Psst - The leftover corn cakes make great little croutons when cubed and reheated or baked, and your can turn the leftovers (sans egg, or make it hard boiled!) into an awesome tomatoes & avocado salad which pairs perfectly with a Dijon-y dressing.

Bacon, Egg, & Avocado Corn Cakes
Recipe adapted from:Seriously Delish Page 39

1 cup whole wheat flour
1 cup cornmeal, finely ground
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups corn kernels (fresh, canned, or frozen)
1 shallot, diced
2 cloves garlic, minced
2 large eggs
1 cup milk
2 Tablespoons canola oil
4 large eggs, for serving
8 slices bacon, cooked, for serving (at least!  cook it all - save it for leftovers & salads & such!)
1 tomato, chopped, for serving
1 avocado, peeled, pitted, and sliced, for serving
Grated cheddar cheese, for serving (optional)

Preheat the oven to 400.  Lay out bacon on a cookie sheet covered with tin foil, and bake for about 8-10 mins per side.  Once done lay bacon on paper towel to soak up access grease, and keep warm until corn cakes and eggs are ready to assemble.
While the bacon is baking, get your cakes together.  Using a small bowl, whisk together the 2 eggs, along with the milk set aside.  Using a large bowl, mix together the flour, cornmeal, baking soda, salt and pepper, along with the corn, shallots, and garlic.  Add the wet ingredients to the dry, and mix until just combined.
Heat a large non-stick pan over medium high heat, and add the oil.  Add the corn batter about 1/3 cup
measure.  Make sure to leave enough room between each corn cake.  Cook about 2-4 minutes per side, or until golden and cooked through.  Repeat until all the batter is used up.
Cook the eggs to your liking:  over-easy, sunny side up, poached, scrambled, etc.
Assemble your stack by laying out the corn cakes first, followed by bacon, sliced avocado, tomatoes, and finally, topped with the egg.  Season with additional Salt and Pepper, and serve up!  This also goes great topped with your fave: hot sauce, aoli, bacon marmalade, or maple syrup.  What ever you desire!


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