Corncakes & Eggs
These savory cornmeal pancakes are piped into a ring, allowing you to crack an egg in the center and fry up a hot breakfast all at once.
Source: Diabetic Living Magazine, Summer 2018
Gallery
Recipe Summary
Ingredients
Directions
Tips
Tips: To prepare one pancake at a time, divide the batter among 6 small, sturdy sealable plastic bags before refrigerating. Use one bag of batter and one egg and cook as directed in Step 3. Top with 1 Tbsp. onion greens and 6 Tbsp. salsa.
Nutrition Facts
Serving Size: 1 corncake + 6 Tbsp. salsa
Per Serving:
325 calories; protein 18g; carbohydrates 31g; dietary fiber 2g; sugars 5g; fat 15g; saturated fat 5g; cholesterol 202mg; sodium 629mg.
Exchanges:
1 1/2 medium-fat protein, 1 1/2 starch, 1 fat, 1/2 vegetable