Stovetop, Frying pan, Knife
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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.