Brunch of Champions: Avocado Benedict on Corn Griddlecakes

Last week was my dear friend and fellow foodie's birthday. We both gravitate toward plant-based, locally-sourced, and especially-delicious foods.  She however lives a predominantly gluten-free lifestyle. I really think I would be better off if I did too, so I am always glad for her influence away from white starches. In honor of her bday, I remade the brunch classic that we shared on her last visit, based on a recipe I found on How Sweet Eats.

Avocado Benedict on Corn Griddlecakes

Corn Cakes

1/2 c. whole wheat flour (omit and supplement with cornmeal if going gluten-free)

1/3 c. finely ground cornmeal

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

3/4 cups cooked sweet corn kernels (I used frozen and cooked them in the microwave)

1 serrano pepper, seeded and diced (You could also use bell pepper for less spice, or jalapeno for more)

1 shallot, diced

2 garlic cloves, minced

1 large egg

1/2 c. milk

1 tbsp. olive oil

In a large bowl, whisk together the flour, cornmeal, baking soda, salt and pepper. Add the corn, pepper, shallots and garlic to the dry ingredients and mix until combined.  Then 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 over medium heat and add oil. Use a 1/4 c. measure and scoop corn cake batter into the oil, leaving about an inch in between each corn cake. 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. Remove the corn cakes with a spatula and place on a cooking rack. Repeat with the remaining batter.

Avocado Hollandaise

1 ripe avocado

1 lemon, juiced

1/3 c. hot water

1/4 c. olive oil

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

Blend the avocado, lemon juice and hot water into a food processor or blender on high until smooth, scraping down the sides if needed. With the processor running, stream in the olive oil slowly. Continue to blend until pureed and smooth.

Eggs
6 eggs

1 tbsp. white vinegar

Large pinch of red pepper flakes

Fresh herbs for garnish

Poach the eggs in quart of water mixed with 1 vinegar.  Gently pull from water in slotted spoon and remove any stringy egg whites.  To assemble the corn cakes, stack two corn cakes and cover with a poached egg. Top with avocado hollandaise.  Finally, sprinkle on crushed red pepper to taste and fresh herbs to garnish.