Jow - Recipe: Corn Cakes with Egg & Avocado

Corn Cakes with Egg & Avocado

The brunch of champions!

7 minutesPrep time
9 minutesCook time
605 cal.Per serving


Stovetop, Frying pan


Flour (all-purpose)
Baking powder

Step 1

Mix the flour & baking powder together in a bowl.


Step 2

Whisk in the milk & half the eggs.

Parmesan (grated)
Corn (frozen)

Step 3

Add thawed frozen corn (or drained canned corn) to the batter. Add the parmesan, salt & pepper. Stir to combine.

Step 4

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.


Step 5

Meanwhile. slice the avocado, discarding the skin & pit.

Step 6

Continue to cook the corn cakes until you've used all the batter.

Step 7

Once cooked, lay the corn cakes on paper towels to absorb the excess oil.


Step 8

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.


Step 9

Serve the corn cakes topped with the sliced avocado, fried egg & fresh arugula. Add a drizzle of balsamic vinegar (optional) & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy605 cal.

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.

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