CORN CAKES EGGS BENEDICT with AVOCADO HOLLANDAISE

CORN CAKES EGGS BENEDICT with AVOCADO HOLLANDAISE
I just discovered the coolest idea.
Hollandaise Sauce made without eggs or butter
…and it was de-e-licious!
CORN CAKES EGGS BENEDICT with AVOCADO HOLLANDAISE
6 servings
for corn cakes
1/2 cup flour
1/3 cup finely ground cornmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cups cooked sweet corn kernels
1/2 red bell pepper, diced
1 shallot, diced
2 garlic cloves, minced
1 large egg
1/2 cup milk
1 tablespoons olive oil
 
for avocado hollandaise
1 ripe avocado
1 lemon, juiced
1/3 cup hot water
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 slices cooked bacon or ham
6 eggs, poached
a pinch of red pepper flakes
fresh herbs for garnish
In a large bowl, whisk together the flour, cornmeal, baking soda, salt and pepper.
Add the corn, peppers, shallots and garlic to the dry ingredients and mix until combined.
In a small bowl or measuring cup, whisk together the eggs and milk.
Add the wet ingredients to the dry and mix with a spoon until just combined.
Heat a large skillet or grill over medium heat and add oil.
Use a 1/3 cup measure and scoop corn cake batter into the oil.
Cook until the cakes begin to set and bubble on the top, about 3 to 4 minutes.
Gently flip and cook for another 1 to 2 minutes.
The ham can be added to the grill too just near the end of cooking time to heat through.
Or cook bacon in advance and reheat on grill with corn cakes.
Turn grill or skillet to low to keep cakes warm.
A little multi-tasking here:
While you are waiting to flip the corn cakes,
add the avocado, lemon juice and hot water in a small bowl.
Blend on high with an immersion blender until smooth.
With blender still running, stream in the olive oil slowly.
Continue to blend until pureed and smooth.
Poach the eggs and assemble the corn cakes.
Plate the corn cake, top with ham or bacon, spoon a generous portion of sauce over all.
Remember these are the good fats.
Sprinkle with dried chilis and fresh herbs (optional)
Now I have to work on something yummy to use up the rest of the Hollandaise…
GALLEY KAT NOTES:
In case you want to make a traditional Hollandaise
here is the link to my easy version:
Personal preference: I made the corn cakes almost as per original recipe
but would eliminate the garlic next time (as much as I LOVE garlic)
and add 1 more shallot.

8 responses to “CORN CAKES EGGS BENEDICT with AVOCADO HOLLANDAISE”

  1. Ok. Johanne and I and the dogs will be over for breakfast tomorrow morning. Please set up two more coffee cups on the night stand and a bowl of water in the corner for the dogs… 🙂 Seriously it sounds delicious and I love the use of avocados.

  2. 1 Happy Kat says:

    As always, Shaune, your comments put a smile on my face (if not make me laugh out right)

  3. 1 Happy Kat says:

    PS Trying the leftover sauce on grilled tuna and asparagus tonight. It has stayed a nice green and not that icky brownish colour 🙂

  4. This sounds delicious. I love avocados and can't wait to use them in this hollandaise recipe!

    Sail Away Girl

  5. This sounds delicious. I love avocados and can't wait to use them in this hollandaise recipe!

    Sail Away Girl

  6. 1 Happy Kat says:

    Thanks Elizabeth. Healthy and delicious

  7. […] Eggs Benedict using corn cakes […]

  8. […] (recipe for Avocado Hollandaise here) […]

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