Corn Fritter Benedict with Soft-boiled Egg and Kimchi Slaw

Weichen Yan

This veggie-packed benedict uses corn fritters in place of English muffins and a delicious avocado hollandaise for a fun twist on the traditional dish. Pair it with a flavorful (and colorful!) kimchi slaw and you have a unique meal that’s sure to please.


This recipe was developed for the Egg Nutrition Center by Weichen Yan @peachonomics.

Total Time
Prep Time
Cooking Time


2 large eggs
1 cup canned corn, drained
2 Tbsp all purpose flour
1.5 - 2 Tbsp whole milk or water
1/2 Tbsp chopped scallions
1-2 sprays avocado oil
salt and pepper, to taste
1/2 medium ripe avocado
squeeze lemon juice
salt and pepper, to taste
1/3 cup shredded purple cabbage
1/3 cup shredded green cabbage
1 Tbsp small diced red onion
2 Tbsp shredded carrots
2 Tbsp shredded kimchi
1 Tbsp avocado mayonnaise
salt and pepper, to taste


  1. Fill a small pot with water and turn heat to high. Once boiling, carefully place eggs into water and cook for 4-5 minutes for a soft-boiled egg. Drain carefully and place eggs in an ice bath to stop cooking process. Once cooled, peel eggs and set aside.

  2. To make the corn fritters, combine corn, flour, milk or water, scallions and salt and pepper in a bowl. Heat a nonstick pan on medium-high heat. Add 1-2 sprays of avocado oil. Drop dollops of corn fritter batter to form a round shape. Cook fritters on each side for about 2 minutes or until golden.

  3. Make the avocado “hollandaise” by blending avocado, lemon juice, and salt and pepper until a smooth puree is formed.

  4. Make the kimchi slaw by combining all kimchi slaw ingredients.

  5. To serve, place the fritters on a plate, top with peeled soft boiled eggs, then add avocado hollandaise sauce. Add a scoop of kimchi slaw on the side and enjoy!


Nutritional Information

Makes 2 servings
Per Serving
  • Calories: 280
  • Total Fat: 17g
  • Saturated Fat: 2g
  • Sodium: 555mg
  • Carbohydrates: 26g
  • Dietary Fiber: 5.5g
  • Protein: 10g

Myplate Equivalents

Protein: 1 oz
Grain: 0.5 oz
Fruit: 0
Vegetable: 1.25 cup
Dairy: 0