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Recipes
Sweet Corn Cake Eggs Benedict with Hollandaise Sauce
8 servings
40 minutes total

Ingredients

...for sweet corn cakes
  • 1 ear fresh corn, husk and silk removed
  • 3 green onions, thinly sliced
  • 3 large pasteurized eggs
  • 6 tablespoons olive oil, divided
  • ¼ cup whole wheat flour
  • ¼ cup yellow cornmeal mix
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground white pepper
...for poached eggs
  • 2 quarts water
  • 2 tablespoons champagne vinegar
  • 8 large pasteurized eggs
...for hollandaise sauce
  • 2 large pasteurized eggs
  • 1 tablespoon fresh lemon juice, divided
  • 7 oz unsalted butter, room temperature
  • ½ teaspoon fine sea salt
  • ⅛ teaspoon ground white pepper
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon Worcestershire sauce

Prep

    • Remove corn husk and silk; slice kernels off cob (1 cup) into medium bowl. Scrape cob with back of knife to release remaining juices.

Steps

    1. Prepare corn cakes. Add corn and onions to bowl of food processor; pulse until rough chopped. Separate 3 eggs for yolks only (reserve egg whites). Transfer corn-onion mixture to large mixing bowl; stir in 2 tablespoons oil and 3 egg yolks until well blended.
    2. Combine in separate bowl: flour, cornmeal, baking powder, salt, and pepper until blended. Add corn mixture and stir until just combined. Add reserved egg whites to bowl of stand mixer and beat until medium, soft peaks form. Gently fold egg whites into corn mixture.
    3. Heat remaining 4 tablespoons oil in large sauté pan over medium. Drop large spoonfuls corn batter into pan (in batches; do not crowd pan). Cook 2–3 minutes, until edges begin to brown. Flip and continue cooking 2–3 more minutes. Transfer to plate; keep warm. Repeat until all batter has been used.
    4. Prepare poached eggs. Heat water to a boil on high and add vinegar. Reduce heat to low to maintain water at 170°F. Crack eggs into individual small bowls.
    5. Carefully pour eggs into simmering water, one at a time, allowing each to start poaching before adding the next. Cook eggs for 3–5 minutes; carefully remove eggs and hold on paper-towel lined plate.
    6. Prepare hollandaise. Fill medium saucepot one-third full with water. Bring to boil over high then reduce heat to medium. Separates 2 eggs for yolks (reserve whites for alternate use). Combine in medium, metal, nonreactive mixing bowl: 2 egg yolks and 1 ½ teaspoons lemon juice until blended.
    7. Place bowl with yolks over simmering water and while whisking continuously, add butter in 4–5 intervals, until emulsified (if eggs are cooking too fast, remove bowl from water and continue whisking to cool). Repeat until all butter has been added and blended with yolks; continue whisking and cooking over simmering water until yolk mixture is thickened. Remove bowl from heat and add remaining ingredients until blended. Keep warm until ready for service.
    8. To assemble, arrange corn cake on serving plate. Top with poached egg and garnish with sauce. Serve immediately.

Amount per ⅛ recipe serving: Calories 440, Total Fat 39g, Sat Fat 17g, Trans Fat 0g, Chol 355mg, Sodium 380mg, Total Carb 10g, Fiber 1g, Sugars 2g, Protein 12g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 10%