Stovetop, Frying pan
Mix the flour & baking powder together in a bowl.
Whisk in the milk & half the eggs.
Add thawed frozen corn (or drained canned corn) to the batter. Add the parmesan, salt & pepper. Stir to combine.
Heat a drizzle of olive oil in a pan over medium heat. Pour spoonfuls of the batter into the pan to form circles. Cook for 3 min on each side.
Meanwhile. slice the avocado, discarding the skin & pit.
Continue to cook the corn cakes until you've used all the batter.
Once cooked, lay the corn cakes on paper towels to absorb the excess oil.
Heat a drizzle of oil in the same pan over medium heat. Crack the eggs into the pan. Season with salt & pepper. Cook the eggs for 3 min.
Serve the corn cakes topped with the sliced avocado, fried egg & fresh arugula. Add a drizzle of balsamic vinegar (optional) & enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Corn Cakes with Egg & Avocado" contains 605 Energy, 44 g of Fat, 25 g of Carbohydrates, 25 g of Protein.