1 cup whole wheat pastry flour
1 cup finely ground cornmeal
1 tsp. baking soda
1⁄2 tsp. salt
1⁄2 tsp. freshly ground black pepper
11⁄2 cups fresh or thawed frozen corn kernels
1 shallot, diced
2 garlic cloves, minced
2 large eggs
1 cup low-fat milk
2 T. olive or canola oil
4 large eggs, for serving
1 avocado, pitted, peeled, and sliced into 12 slices
4 pieces of Bacon, cooked
1 pint grape tomatoes, quartered

In a large bowl, whisk together the flour, cornmeal, baking soda, salt, and pepper. Add the corn, shallots, and garlic to the dry ingredients and mix until combined. In a small bowl or measuring cup, whisk together the 2 eggs and milk. Add the wet ingredients to the dry and mix with a spoon until just combined. Heat a large skillet over medium heat and add the oil. Use a 1⁄3-cup measure and scoop the corn cake batter into the skillet, leaving about an inch in between each corn cake. Cook until the cakes begin to set and bubble on the top, 3 to 4 minutes. Gently flip and cook for another 1 to 2 minutes. Remove the corn cakes with a spatula and place on a plate or baking sheet. Repeat with the remaining batter. Cook the 4 eggs to your liking: sunny side up, over easy, poached, scrambled, or your preferred style.  To assemble the corn cakes, add the avocado slices and tomatoes over the top, and add a slice of bacon, cut in half in a cross over them. Top each with a cooked egg.

Note: In my last few years of poaching eggs, I’ve learned that it really does work best if your eggs are fresh, your water is not boiling at all, and you are patient. These days, I can poach an egg with success almost every time. It just takes lots of practice.