Herby avo salsa with corncakes & bacon9

Posted on November 18, 2013 by ChristieBreakfast

avosalsa-corncakes

Have you been enjoying my Monday posts with breakfast dishes featuring avocado? I’ve been loving coming up with them!

The breakfast pizza is particularly going off on Pinterest and the avo with pesto combo has been a hit too.

Today I present you a scrumptious stack with three ingredients that are the very best of friends; corn, avocado and bacon. A threesome match made in heaven, if you will!

I’m such a fan of the savoury pancake – and even better  when they are pikelet-sized and stacked with other yummy morsels such as a zingy, fresh salsa made from creamy, ripe avocados and a tonne of herbs.

Oh, and bacon. Lovely, lovely bacon. Sorry vegos.

What do you think of this combo? Have I got you excited about eating avocado for breakfast yet? Two more recipes to go!

Christie x

Herby avo salsa with corncakes & bacon

serves 4

  • 1 cup plain flour
  • 1 teaspoon baking powder
  • 2 eggs
  • 2 tablespoons ricotta cheese
  • 3/4 cup milk
  • 2 cobs corn, kernels sliced off with a sharp knife
  • butter or oil for pan frying
  • 8 rashers bacon

Herby avo salsa

  • 2 avocados
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 spring onion, sliced
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil

1. Place the flour and baking powder into a large bowl and stir to combine. Crack the eggs into a jug, add the ricotta and milk then whisk to thoroughly combine.

2. Add the egg mixture to the flour along with the corn kernels. Season with salt and pepper and mix gently to form a thick batter.

3. Heat a frying pan over medium heat and add a little butter or oil to coat. Dollop four tablespoons of mixture to form four pikelet-sized corncakes and allow to cook for 2-3 minutes until golden underside and stable enough to flip. Flip and cook for 1-2 minutes more until cooked through. Keep warm in a low oven while you make the rest, there will be 12 in total.

4. Cook the bacon until crispy, drain and set aside. Meanwhile, make the salsa. Peel and dice the avocados and place into a medium bowl. Add all the other ingredients, season with salt and pepper and mix gently.

5. To serve, layer the three elements on serving plates starting with a corncake, then bacon, then salsa. Repeat until everything is used up. Enjoy immediately.

Fig & Cherry was commissioned by Australian Avocados to develop five sponsored recipes using this delicious fruit (yep, avocados are technically fruits!) in five delicious breakfast dishes. 

If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.

Check out the other breakfasts in this series so far:

  • Janet

    Love avo with bacon!!!

  • These certainly look delicious too Christie- and of course bacon makes everything better!

  • cupcakemuffin

    This looks SO GOOD. I love savory breakfast and definitely need to try this out. Probably my fav way to eat avo for breakfast is in an omelette – so good!

    • I love savoury breakfast too! Have not tried avocado in an omelette – I’m a bit weird about it being hot and changing the taste. However, a few people have mentioned it so will have to give it a go!

      • cupcakemuffin

        I also don’t love hot avocado – the way I do it with omelettes is to add the avocado after the omelette is cooked and the other hot fillings are added, so the avocado stays cool but is surrounded by hot ingredients. It works as long as you eat it right away. :)

        • Oh that makes sense! Was imagining the avocado cooking with the egg and cringing! Freshly tossed in at the end sounds perfect :)

  • AmandaChewTown

    Corn cakes are quite literally my most favourite breakfast – and its always got to be accompanied by avocado! This is such a great recipe.

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