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Poached Eggs on Corn and Wild Rice Cakes

4 Servings


No Added Sugars

Nutritional Facts Per Serving

19.9 g
33.7 g
2.2 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 391
  • Fat 19.4 g
    • Saturated   4.6 g
    • + Trans 
  • Cholesterol 422 mg
  • Sodium   312 mg
  • Carbohydrate 33.7 g
    • Fibre   2.2 g
    • Sugars  
  • Protein 19.9 g
    • Vitamin A 19 %
    • Vitamin C 9 %
    • Calcium 17 %
    • Iron 21 %


Combine the flour and baking powder in a bowl. In another bowl, combine the next six ingredients listed. Add the dry mixture to wet and mix until just combined. Fill a large, wide pot half full with water and bring to a gentle simmer over medium to medium-high heat. Preheat the oven to 200 degrees F. Heat the oil in a large skillet set over medium heat. Pour on 3-inch round portions of the batter. Flip the pancakes once they begin to bubble on top, about 2 to 3 minutes. Cook for 1 to 2 minutes on the other side and then set on a baking sheet and keep the pancakes warm in the oven. Poach the eggs in the simmering water to the desired doneness. Place two pancakes on each of four plates. Top each pancake with a poached egg and serve.
Note: If using frozen corn, thaw and pat the kernels dry on a paper towel before adding to the batter.

Serving Suggestions

Make a very hearty breakfast by serving the eggs with hash browns, Thrifty Kitchens sausages, a selection of fresh fruit and Alex Campbell Signature Series coffee or tea. Or, for a lighter brunch or lunch dish, serve the eggs with a lightly dressed mixed green salad topped with halved cherry tomatoes, sliced cumbers, sprouts and grated carrot.

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