Shake up your wake up with Vital Corn Cakes! Get your day off to a delicious start with these three easy breakfast treats.
Scrambled Eggs on Rice Cakes
2 tsp butter
Blistered vine tomatoes, for serving
Chives, for serving
Salt and pepper, to taste
Melt butter in a medium non-stick pan over medium heat.
Crack eggs into a bowl and whisk until well blended.
When butter begins to bubble, pour in eggs and use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look thickened
When the eggs are just about softly set remove the pan from the heat. Season the eggs and give them a final stir. Serve on rice cakes with blistered tomatoes and chopped chives.
Smashed Avo & Boiled Eggs on Corn Cakes
Salt and chilli flakes, to taste
Bring a medium pot of water to a boil over high heat. Reduce heat to a simmer. Using a slotted spoon, carefully lower eggs into water. Cook for 10 minutes, maintaining a gentle simmer for hard boiled eggs. Carefully transfer eggs to a bowl of ice water and let cool until easy enough to handle.
Gently crack eggs all over and peel.
Slice eggs into rounds.
Peel and smash avocado with a fork. Season with salt and lemon juice.
Plate smashed avocado onto corn cakes. Top with slices of boiled eggs and sprinkle with chilli flakes and serve.
Fried Eggs, Spinach & Tomato on Corn Cakes
1 large tomato
½ cup baby spinach
Pinch dried oregano
Salt and pepper to taste
Olive oil, for frying
Place baby spinach onto corn cakes as a bed for the eggs and tomato.
Slice tomato into thick, chunky slices.
Drizzle olive oil into a hot non stick pan and fry the tomato until just tender on both sides. Season during cooking with salt, pepper and oregano.
While the tomato is hot, place on top of baby spinach.
Wipe out non-stick pan and add a drizzle of fresh olive oil. Crack eggs into pan and fry gently until cooked to your liking.
Top tomatoes with fried eggs, season and serve.