i’ve not often welcomed having dessert for breakfast with much enthusiasm, as the idea conjures in my mind images of cake and french toast with ice cream and fruit and not a salty savory foil in sight + desperate prayers that the straight black coffee that will most definitely be chugged will stave off the effects of the impending sugar-induced brain fog and crashy hangover to follow. while traditional desserts for breakfast aren’t my jam, more and more i find myself enjoying and creating breakfasts with elements of sweetness and fun and celebration. and why not celebrate the beginning of a day with a meal? why not make a party of breaking the fast with something mindfully and joyfully prepared? this sweet + savory cornbread and eggs might not be considered dessert by most standards but there’s certainly is an aspect of magic and whimsy about it reminiscent of the loveliest sweet treats: the lacey, crispy crust of the egg, the alluring honeyed sweetness of the cornbread, the subtle tropical flavors sprinkled about.
i’m including a recipe for the rich, gluten-free coconut cornbread i made for this dish but any cornbread will work. use an old favorite if you want; it’s all good. there’s nothing particularly seasonally appropriate about the cornbread or the meal as a whole but it’s a simple and delicious way to craft a celebration out of common, staple ingredients. erroneously unrepresented in the photographic evidence above is the orange peel. i dug in to my eggs and cornbread as pictured before i realized i’d forgotten to sprinkle on the orange peel, and luckily i wasn’t too lazy to walk over to the spice rack because its subtle flavor elevated the humble coupling of eggs and cornbread to something truly special. if you don’t have access to fresh seasonal oranges, use the dried peel like i did (and if you’re hesitant to buy another container for the spice rack, know that it gracefully finds its way into smoothies, onto pancakes, porridges, baked goods, desserts, etc., so it’s a lovely thing to keep around).
p.p.p.s. i’ve geekily implemented some metadata for my recipes which should make ingredients and instructions visible in pins (although until i restructure previous posts, that change will just apply from this post onward). it should also make my google snippets more engaging. hooray!
go get you some cornbread!
- 2 slices cornbread (equivalent to one-eighth of a pan of cornbread; recipe below)
- 2 eggs, cracked into a small bowl or cup
- a tablespoon or so of butter for frying the cornbread
- a tablespoon or so of heat-safe oil for frying eggs
- salt + pepper
- 1 teaspoon honey
- 1 teaspoon butter (grass-fed for maximum yums)
- dried or fresh orange peel to taste
- cut cornbread into thinner slices or shapes or however you want it for frying. place a small nonstick skillet over medium heat and when the pan is hot, add a tablespoon or so of butter. it should sizzle and melt almost immediately. toss cornbread in pan, gently flipping the slices with tongs to coat evenly in butter. allow to fry on both sides until crisp and lightly browned, then arrange fried slices onto a plate.
- turn the heat on the skillet up to medium-high to fry the eggs -- it needs to be hot to get the crispy edges without overcooking. when the residual oils in the pan just begin to smoke, add a tablespoon or so of oil. gently slide the eggs into the pan, taking care not to splash the hot oil and let fry for a minute or so until the whites are set and the bottom is brown and crispy, carefully spooning some of the hot oil onto the egg whites surrounding the yolk on top to help them set. transfer the cooked egg to the top of the fried cornbread.
- melt the honey and butter and stir to mix. drizzle over the egg and cornbread. top with orange peel and salt and pepper to taste. enjoy.
adapted from here
1.5 cups cornmeal
1/3 cup coconut flour*
1.5 tsp baking powder
3/4 teaspoon sea salt
1/4 cup sugar
1 + 3/4 cups coconut milk (1 14-oz can)
1 tablespoon lime juice
3 tablespoons coconut oil or butter, melted
2 eggs, lightly beaten
oil for greasing pan
preheat oven to 350F/175C and grease an 8×8 baking pan (i used glass) with coconut oil. in a small bowl, mix coconut milk and vinegar and allow to sit for a few minutes while you prepare the other ingredients.
in a large mixing bowl, combine cornmeal, coconut flour, baking powder, sea salt, and sugar. add melted butter/coconut oil, eggs, and the vinegared coconut milk to the large bowl of dry ingredients and stir to combine.
pour into greased pan and bake until golden, 45-60 minutes depending on your pan. allow cornbread to cool a bit before slicing.
*if you don’t have coconut flour, substitute all-purpose flour, a gluten-free all-purpose mix, more cornmeal, or a finer ground corn flour.