South African Breakfast: Cornbread Pancakes with Smoked Salmon, Avocado, and Poached Eggs

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup cornmeal
• 1 cup all
• purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp white sugar
• 1 large egg, lightly beaten
• 1 and 1/2 cups milk
• 3 tbsp unsalted butter, melted
• Smoked salmon slices
• 2 avocados, sliced
• 4 large eggs
• 2 tbsp white vinegar
• Freshly ground black pepper, to taste
• Olive oil, for cooking

Instructions

1. a. In a large bowl, whisk together the cornmeal, all purpose flour, baking powder, salt, and sugar. b. Gradually pour in the milk while continuously stirring. Mix until well combined. c. Add the lightly beaten egg and melted butter to the batter. Stir until incorporated. Set aside to rest for 15 minutes. d. Heat a non stick skillet over medium heat. Pour about 1/4 cup of the batter onto the skillet, cook until bubbles form and the edges are set. Flip and cook until golden brown on both sides. Repeat for all pancakes. e. In a deep saucepan, bring water to a simmer. Add vinegar and create a gentle whirlpool. Crack each egg into a separate bowl and gently slide them into the whirlpool. Cook for 3 4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon. f. To assemble, place two pancakes on a plate, layer with smoked salmon slices, avocado slices, and poached eggs. Season with freshly ground black pepper and serve immediately.

Chef’s Insight

The key to perfect poached eggs is a gentle simmer and swirling water to encourage the egg white to wrap around the yolk.

Notes

Adjust the vinegar amount in the poaching water to prevent the whites from spreading too much during cooking - Replace smoked salmon with a vegetarian-friendly option for a meatless dish