Stovetop, Frying pan
In a small bowl, combine the flour & baking powder.
Whisk in the milk & half the egg. Set the bowl aside for 5 min.
Thaw & drain the frozen corn. Add the corn, parmesan, salt & pepper to the batter. Stir to combine.
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.
Halve the avocado & remove the pit. Slice the avocado.
Continue making corn cakes with the remaining batter.
Transfer the cooked corn cakes to a paper towel-lined plate.
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.
Serve each corn cake topped with sliced avocado, an egg & fresh arugula. Add a drizzle of balsamic vinegar (optional). Season with salt & pepper. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Corn Cakes with Egg & Avocado" contains 655 Energy, 43 g of Fat, 39 g of Carbohydrates, 25 g of Protein, 10 g of Fiber.