Corn Cakes with Egg & Avocado

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The brunch of champions!

Camille C.
Camille C.

9 minutes

Prep time

15 minutes

Cook time

655 cal.

Per serving


Stovetop, Frying pan


Flour (all-purpose)
Baking powder

Step 1

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

Milk (whole)

Step 2

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

Parmesan (grated)
Corn (frozen)

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.

Balsamic vinegar

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!

Nutrition facts

Average estimated amount for one serving

Energy655 cal.
Fat43 g
Carbohydrates39 g
Protein25 g
Fiber10 g

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.

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Corn Cakes with Egg & Avocado