Weekends are the time when we wake up late, sip our coffee and tea slowly, lounge in our PJs for far too long, and enjoy decadent breakfasts. But when it comes to breakfast, we battle. Not literally, but when it comes to tastes, we’re on opposite sides of the spectrums. Le boyfriend is a savory kind of guy and me? Well you already know this, but I’ll repeat in case you had any doubts, I’m a sweet kind of girl.
So, how do we settle? Chef’s choice, of course!
But yesterday I was feeling extra romantic, and knowing full well that the way to a man’s heart is through his stomach, I created a meal that would satisfy us both. I served up these savory cornmeal cakes, flavored with fresh green onions and smoked paprika. Although they were indeed savory, I added a little stevia powder to give them just hint of sweetness. Then we topped with avocado spread, smoked salmon and soft boiled eggs.
Finished with freshly ground pepper and a few drizzles of hot sauce, I have to say, these savory cornmeal cakes were one of the best breakfasts we’ve had. Ever.
- ¾ cup cornmeal (gluten-free optional)
- ¾ cup boiling water (more if needed)
- 1 – 2 tablespoons millet flour (brown rice, sorghum, or whole wheat would also work)
- 2 tablespoons egg whites (about 1 medium egg white)
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon smoke paprika
- ¼ teaspoon black pepper
- ¼ teaspoon stevia powder (optional, to taste)
- 3 green onions, minced
- 1 avocado, pitted & mashed
- 4 oz. smoked salmon (I purchase sugar-free)
- 4 large eggs
- Garnishes: Salt, fresh peper & hot sauce (optional)
- In a large sauce pan, bring ½ inch of water to boil. Once boiling, add your eggs, cover and reduce to a rolling boil. Set time for 6½ minutes.
- While the eggs are cooking, combine the cornmeal and boiling water in a small mixing bowl. Mixing thoroughly and let sit, until the water has been absorbed. You want it to be the thickness of polenta. If it’s too thick, add more water, 1 teaspoon at a time, mixing completely in between each addition, until you have the desired consistency.
- Add the millet flour and egg white and mix to combine. Stir in the spices and green onions.
- Heat a griddle over medium low heat, grease with olive oil or non-stick cooking spray. Spoon the batter onto the griddle, forming four pancakes. Cook until the edges have started to brown, 3 – 5 minutes. Flip the cakes and cook until done, 2 – 3 minutes.
- Transfer the cakes to plates, cover with smashed avocado and top with 1 oz smoked salmon.
- When the timer for the eggs has gone off, remove the pan from the heat, and drain the hot water. Run the eggs under cold water for 30 seconds until they are cool to the touch. Peel the eggs and place one on each of the pancakes.
- Sprinkle with salt, fresh ground pepper and hot sauce (if using).
The preparation for these eggs might seem strange, but here’s why it works: Foolproof Soft Boiled Eggs from Cook’s Illustrated