Dear Thursday. Your breakfast looks absolutely incredible.
I’ve been thinking about breakfast nonstop lately. It feels like comfort food to me, and comfort food always brings winter memories — but thankfully spring is just around the corner. I can practically taste it in every fresh, bright bite.
This recipe feels like spring: greens, yellows and vibrant colors that make the plate pop.
This weekend we set our clocks forward and gain longer evenings. I’ll happily trade an hour of sleep for extra daylight after four o’clock and warmer days that make me crave lighter, happier food.
And honestly, I’d rather be eating this.
Just look at it. If green things make you nervous — hang tight. This isn’t scary; it’s vibrant and fresh.
Before anyone objects to a nontraditional hollandaise, hear me out: I adore classic hollandaise — it’s rich, silky and irresistible. But creamy avocado brings its own appeal: silky texture, bright flavor and a lovely green hue that pairs perfectly with eggs and bacon.
With avocado hollandaise on top, I wanted a base that felt seasonal and hearty: sweet corn cakes. They give the dish substance and a little sweetness that balances the creamy sauce. Even though corn feels like summer produce, it’s the perfect spring-forward layer when you’re ready for sunnier days.
These corn cakes make the meal very filling — ideal for breakfast, brunch or a relaxed lunch. Serve them with tangy greens on the side and they become a satisfying plate to share. Make a batch for guests and you’ve got a brunch worth celebrating.
Sweet Corn Cake Eggs Benedict with Avocado Hollandaise
Yield:
3 to 4
45 minutes
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Ingredients
corn cakes
- 1/2 cup whole wheat pastry flour
- 1/3 cup finely ground cornmeal
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cups cooked sweet corn kernels
- 1/2 red bell pepper, diced
- 1 shallot, diced
- 2 garlic cloves, minced
- 1 large egg
- 1/2 cup milk
- 1 tablespoons olive oil
avocado hollandaise
- 1 ripe avocado
- 1 lemon, juiced
- 1/3 cup hot water
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 slices bacon, fried
- 6 eggs, poached
- a pinch of red pepper flakes
- fresh herbs for garnish
Instructions
corn cakes
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In a large bowl, whisk together the flour, cornmeal, baking soda, salt and pepper. Stir in the corn, diced red pepper, shallot and garlic until combined.
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In a small bowl, whisk the egg and milk together. Add the wet ingredients to the dry and mix until just combined.
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Heat a large skillet over medium and add the olive oil. Use a 1/3 cup measure to portion batter into the pan, leaving space between cakes. Cook until tops set and bubbles form, about 3–4 minutes, flip and cook 1–2 more minutes. Transfer to a plate and repeat.
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Tip: Fry the bacon ahead of time and reserve the grease if you want extra flavor. While the corn cakes cook, warm water for the poached eggs.
avocado hollandaise
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Combine avocado, lemon juice and hot water in a food processor or blender and puree until smooth, scraping the sides as needed. With the motor running, slowly stream in the olive oil until fully incorporated and silky.
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Poach the eggs. To assemble: place a corn cake on the plate, top with a piece of bacon and a poached egg. Spoon the avocado hollandaise over the egg, sprinkle with red pepper flakes and garnish with fresh herbs.
Notes
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