**GF Savory Cherry Tomato Corn Cakes & Sage Brown Butter With Baked Saffron Eggs**

      GF Savory Cherry Tomato Corn Cakes & Sage Brown Butter with Baked Saffron Eggs

              

Good Morning GF Explorers! 

Today we had such a tasty treat! My guys and I made this super simple meal together and it was magical!

For the corn pancakes we used:

1 1/2C     corn flour

1/4 C       corn starch

1 Tbsp     baking powder

1 tsp         salt

1 pinch    saffron

2 tsp        smoked paprika

2 tsp        cracked black pepper

1 tsp        roasted ground cumin

4 leaves   chopped fresh sage

Then we added:

1               egg (beaten like it was bad!)

3/4C         almond milk (extra as needed batter should be scoop-able not runny)

1/4C         olive oil

I mixed this loveliness together and added some sautéed corn and diced onion once these darlings were on the griddle and nestled the cherry tomatoes cut in half right in just before I flipped the cakes over.                           

Sage Brown Butter

Just heated some chopped sage and butter (1/2 stick) until the butter melted and the solids browned for a warm nutty topping.

The Saffron Baked Eggs:

I lubed up 2 ramekins with oil and a silicone brush and preheated the oven to 325 degrees

In a bowl briskly whisked together:

2            eggs

1 tsp      smoked paprika

1 tsp      garlic powder                            

1 tsp      salt

1 tsp      cracked pepper

1 tsp      roasted cumin

poured into ramekins and topped with a cracked egg. Bake for 15 minutes or until risen and egg on top is cooked as well as you like.

There you have it. You'll fall in love.

Peace and happy exploration!

Angee