CORN CAKES TOPPED WITH AVOCADO, TOMATO, POACHED EGGS AND SMOKED SALMON
This savory and hearty brunch tower is not only full of flavor but the presentation is restaurant quality. Poached eggs have a great texture and appearance. Many people are intimidated by poaching eggs, but trust me, it's super easy when you follow my simple method.
Provided by Danielle Sepsy
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the corn cakes: Preheat the oven to its lowest temperature setting.
- Combine the flour, cornmeal, baking soda, salt and sugar in a large bowl.
- Whisk together the egg, buttermilk and oil in a medium bowl. Add the wet ingredients to the flour mixture along with the jalapeno and cilantro. Whisk just until combined to make a batter.
- Add a pat of butter to a griddle or large skillet. Heat over medium heat until the surface is hot and the butter is melted. Working in batches and adding more butter as needed, pour about 1/4 cup batter to form each 4- to 5-inch pancake; cook until bubbles form on the top and the bottoms are golden and crisp, 2 to 3 minutes. Flip with a spatula and cook on the other side until cooked through, 2 to 3 minutes. Transfer the corn cakes to a rimmed baking sheet and keep warm in the oven until ready to serve.
- Meanwhile, poach the eggs (see Cook's Note): Bring a large pot of water to almost a boil. Add the vinegar, which will help the eggs set.
- Swirl the simmering water, then gently crack each egg into a small bowl and release right above the surface of the water. This is very important in order to prevent them from breaking and to achieve the proper consistency.
- Remove the pot from the heat, cover and let stand until the egg whites are fully cooked and the egg looks like a smooth ball, about 4 minutes. You want the yolks to be runny!
- Remove each poached egg with a slotted spoon and drain on a paper towel-lined plate.
- While the eggs poach, prepare the toppings: Halve and pit the avocados. Scoop the flesh into a medium bowl and mash with a fork. Add salt and pepper to taste.
- To serve: Dollop about 1 tablespoon (or more, if you like) mashed avocado onto each corn cake. Top with 1 slice of tomato and a poached egg. Sprinkle with a pinch of salt. Drape a nicely folded piece of smoked salmon (about 1 ounce for each cake) over the top and garnish with black pepper and cilantro sprigs. Serve and enjoy!
SMOKED SALMON SANDWICH WITH POACHED EGG
This is a great smoked salmon sandwich recipe I had created myself. The savory salmon, the smooth yoke of the egg, and the acidic vinegar evens out all the flavors, making it one of my favorite sandwiches to make. It is great for a lunch or a small dinner. You get the protein and the flavor which I love!
Provided by Mel
Categories Seafood Fish Salmon Smoked
Time 25m
Yield 1
Number Of Ingredients 8
Steps:
- Fill a large saucepan with water, 1 1/2 inches below the rim. Put the pan on the stove over high heat until it reaches about 190 degrees F (88 degrees C) or until you start to see bubbles at the bottom of the pan. Pour white vinegar and salt into the water and stir to distribute. Reduce heat to medium-low.
- Crack egg into a custard cup. Carefully place the custard cup into the water and slowly tilt until egg is fully submerged, being careful egg does not fall into the water. Set a timer for 6 minutes and keep an eye on the egg as it cooks.
- Meanwhile, heat a large skillet over medium heat. Pour balsamic vinegar onto a flat plate and lay 1 piece of bread in the vinegar until coated. Repeat to coat the remaining piece. Place both pieces, vinegar-side down, in the hot skillet and cook until slightly charred, 3 to 5 minutes. Remove from the heat.
- Remove 1 piece bread to a plate, vinegar-side up. Top with garlic powder, pepper, and salmon. Carefully remove poached egg with a slotted spoon and place on top of smoked salmon. Top with remaining piece of bread, vinegar-side down.
Nutrition Facts : Calories 268.6 calories, Carbohydrate 20.5 g, Cholesterol 205.5 mg, Fat 9.2 g, Fiber 1 g, Protein 25.2 g, SaturatedFat 2.5 g, Sodium 1488.3 mg, Sugar 5.7 g
CORN CAKES WITH POACHED EGGS
These easy corn cakes are super tender thanks to the creamed corn in the batter. Top them with poached eggs and fresh salsa, and you get one of my favorite breakfasts. -Jamie Jones, Madison, Georgia
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine all salsa ingredients; let stand at room temperature while preparing corn cakes., In a large bowl, mix corn, muffin mix and water. Lightly grease a griddle; heat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water., Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve with corn cakes and salsa.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 187mg cholesterol, Sodium 1019mg sodium, Carbohydrate 58g carbohydrate (17g sugars, Fiber 5g fiber), Protein 12g protein.
MINI CORNCAKES WITH BASIL, AVOCADO SPREAD AND SMOKED SALMON
Corn is typically Chilean, as are avocados and salmon. This recipe puts all three together in an elegant appetizer that can headline any event.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 16
Steps:
- Corncakes: In blender, puree the corn and milk until kernels are coarsely ground, about 30 seconds. Add egg, butter and basil and blend just a second or two, to beat the egg.
- In medium bowl, stir together flour, baking powder and salt. Make a well in the center of the dry ingredients and stir in the corn/egg mixture until moistened. Add a little more milk, if necessary, until batter drops easily off a spoon.
- Spray or lightly oil a non-stick skillet or griddle and heat over medium-high heat. Drop the batter by rounded teaspoonsful into hot skillet and cook until browned on bottom, about 3 to 4 minutes. Turn and brown on second side, another 3 to 4 minutes.
- Avocado Spread: Rinse, halve and seed the avocado. Scoop avocado into shallow bowl. Mash coarsely with fork. Add pepper, lime juice, cilantro, chives and salt and mix.
- Spread each corn cake with a tablespoon of avocado spread. Top with smoked salmon, garnish with chives and cilantro and serve.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 16.1 g, Cholesterol 35.4 mg, Fat 12.5 g, Fiber 4.2 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 558.2 mg, Sugar 1.6 g
POACHED SALMON ON CORN, TOMATO AND ARUGULA SALAD
Lovely, light summer salad...a great combination of flavors with the grilled corn and the arugula. I serve this with Basil Aioli (recipe to follow) on the side. The salmon can be poached with the enclosed stock recipe or baked or grilled or whatever you like. I think poached is pretty and simple. I usually poach in a stock, so I enclosed the recipe, it isn't necessary to the recipe if you chose a different way.
Provided by me alex
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- For the Salmon:.
- Divide salmon into 4 pieces.
- season the salmon with the kosher salt and set aside.
- Place the next 11 ingredients (thru the lemon) in a stainless or other non-reactive pan and bring to boil. (the carrots are better grated, but I couldn't get the ingredients to list it).
- Turn to low and let simmer, covered for 20 minutes.
- Strain off the solids, put the liquid in a 9" skillet, bring to boil and place salmon fillets into the liquid (add more water to cover if needed).
- poach for 10-15 minutes until just done.
- Chill.
- For the salad:.
- shuck the corn, rub with olive oil and season with salt & pepper.
- grill over a hot grill, turning frequently to char lightly on all sides.
- let cool and cut the corn off the cob.
- mix the corn with the tomatoes (cut in half), argula and onions
- For the dressing:.
- finely chop the shallots.
- whisk together the final 3 ingredients. (please mince shallots finely).
- toss with the salad.
- Divide between 4 plates, place poached salmon on top and finish with Basil Aioli (different recipe).
Nutrition Facts : Calories 457.4, Fat 26.1, SaturatedFat 3.8, Cholesterol 72.9, Sodium 3828.9, Carbohydrate 22.2, Fiber 4.9, Sugar 5.2, Protein 31.4
SCRAMBLED EGGS, AVOCADO & SMOKED SALMON ON TOAST RECIPE - (4.3/5)
Provided by á-25089
Number Of Ingredients 9
Steps:
- Mash avocado with a fork. Mix in lemon juice, salt and pepper. Spread the avocado mixture over each slice of toast. Mix 2 tablespoons chives, crème fraîche (if using), and eggs in a large bowl. Melt butter in a large heavy nonstick skillet over medium-low heat. Add egg mixture and season with salt and pepper. Cook, occasionally scraping bottom of skillet with a heatproof spatula to form large, soft curds, until just barely set, 3 to 4 minutes. Spoon eggs over avocado. Drape salmon slices over eggs, garnish with remaining 1 tablespoon chives, and season to taste with pepper.
CORN CAKES WITH POACHED EGGS AND MANGO SALSA
Steps:
- In a small bowl, combine the mango, salsa, cilantro and onion; set aside., Separate 2 eggs. In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper. In another bowl, whisk the remaining eggs, egg yolks, cream-style corn, milk and butter. Stir into dry ingredients just until blended. Fold in corn and onions. In a small bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter., Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or hot griddle. Cook on each side or until golden brown, 2-3 minutes. , Meanwhile, place 2-3 in. water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, 1 at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of water. Serve with corn cakes and salsa.
Nutrition Facts : Calories 455 calories, Fat 25g fat (13g saturated fat), Cholesterol 392mg cholesterol, Sodium 1097mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 4g fiber), Protein 16g protein.
POACHED EGGS/SMOKED SALMON/SPINACH/CHIVE CREAM SAUCE
Canada B&B Hosts offer up this meal to their guests and they love it! It is another take on serving poached eggs.
Provided by Manami
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- CHIVE AREAM SAUCE:.
- In saucepan over medium heat, combine milk, onions, bay leaf and nutmeg; simmer, stirring for 5 minutes.
- Discard onions and bay leaf.
- In separate saucepan over medium heat, melt butter, cook flour, stirring for 2 minutes.
- Increase heat to medium; gradually whisk in milk mixture, whisking constantly for 8 to 10 minutes or until thickened.
- Whisk in cheese until blended, then chives, salt, pepper, and cayenne pepper.
- **Make ahead; let cool and place plastic wrap right on surface of sauce. refrigerate up to 2 days.
- In large skillet, heat oil over medium heat -- cook garlic for 30 seconds; add spinach and cook uncovered for 2 to 3 minutes or until wilted.
- Stir in salt and keep warm.
- Meanwhile pour enough water into separate saucepan to come to 3 inches. bring to boil.
- Reduce heat to gentle simmer and break eggs one at a time into water.
- Cook to desired doneness {is that a word?} remove with slotted spoon and drain well.
- Meanwhile toast bread.
- Arrange layer of spinach on each slice, top with poached egg.
- Spoon sauce over eggs.
- Top with folded slice of smoked salmon. .
- Serve with tomato slices, onion slices, or avocado slices.
Nutrition Facts : Calories 351.9, Fat 19.2, SaturatedFat 8.8, Cholesterol 260.5, Sodium 763.8, Carbohydrate 25, Fiber 4.3, Sugar 1.2, Protein 21.2
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