Breakfast for Dinner

I know I am on a food kick, but we have been having some wonderful vegetarian meals and so I have to brag on my wife's cooking and share these wonderful recipe ideas!  I am so very glad we have been introduced to Green Chef, because by getting all the ingredients and the recipes, we have discovered new things that we wouldn't have, otherwise.

Tonight we had Corn Cakes with Herb-Ricotta with a Fried Egg on top and an Arugula Salad.

Preheat your oven to 350F and make your corn cake batter.  Thinly sliced scallion, lemon zest, corn meal, flour, corn and milk. Mix gently and let rest for 5 minutes.  Warm a tbs of olive oil in a sauce pan over medium heat.  Cook sliced onion for 2 minutes then add halved grape tomatoes, salt and pepper. Stir and cook 2 more minutes, then place the pan in the oven to roast for 12-14 minutes.

Melt some butter in a non-stick saute pan over medium heat and divide batter into small patties. Cook 2-3 minutes, until small bubbles form in the middle of the patty.  Carefully flip them with a spatula. Add more butter to promote browning.  Cook another 1-2 minutes. Place on cookie sheet and place in oven to keep warm.

Place arugula in a bowl.  Squeeze lemon over arugula and salt and pepper.  Toss.  Using non-stick pan, fry 2 eggs.

Spoon herbed ricotta onto plate.  Place 2 corn cakes on top. Place an egg on top, arugula on the side with the onion and tomato medley.  Salt and pepper to taste.  Amazing.