Corn Cakes with Egg & Avocado

Step 1

In a small bowl, combine the flour & baking powder.

Step 2

Whisk in the milk & half the egg. Set the bowl aside for 5 min.

Step 3

Thaw & drain the frozen corn. Add the corn, parmesan, salt & pepper to the batter. Stir to combine.

Step 4

Heat a drizzle of olive oil in a pan over medium heat. Add a ladleful of batter to the pan. Cook for 2-3 min on each side, or until golden brown.

Step 5

Halve the avocado & remove the pit. Slice the avocado.

Step 6

Continue making corn cakes with the remaining batter.

Step 7

Transfer the cooked corn cakes to a paper towel-lined plate.

Step 8

Heat a drizzle of oil in the same pan over medium heat. Crack the remaining eggs into the pan. Season with salt & pepper. Cook the eggs sunny-side up for 3 min, or until done to your liking.

Step 9

Serve each corn cake topped with sliced avocado, an egg & fresh arugula. Add a drizzle of balsamic vinegar (optional). Season with salt & pepper. Enjoy!