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
