My life is a series of constants. Without them I’d at times feel lost. Some of those fall into the general checks and balances of life, the ones that settle us and keep us set in a groove. Others help me find a rhythm in an otherwise dreary winter day. The kind of constant that ground us and allow us to tune our daily timing with. There are many in the course of the day. On weekends, there is brunch.
Saturdays and Sundays were made for brunch in this house. The pace of the week slows to near still, the breath of the day both purposeful and timed. The early morning weekday hustle is replaced by a steady measure and unplanned moments. And the quick fuel of the weekday morning is instead enjoyed spread out over the table with coffee and juice and ample amounts of time. Long conversation, morning papers and the aroma from time spent in the kitchen preparing a feast.
Brunch is something special to me. I love breakfast and all the goodness it produces, but brunch means something just a tad more significant. It’s caught somewhere between a great breakfast and rich lunch. When I think of the kinds of food made at brunch spots, it’s always the really tasty, slightly indulgent variety. Like eggs benny and country sausage, roast beef and natural jus, omelettes, charcuterie, pastries, smoked salmon and fish. And this.
I set out to make something for those special occasions. Something light but flavourful and loaded with great ingredients. And the perfect start to your weekend brunch, with lots of coffee and juice and conversation. The perfect constant of all.
From my kitchen to yours,
Lobster and Corn Cakes, Crispy Pancetta, Arugula and Avocado
- 1 cup all-purpose flour
- 1 large egg yolk
- 3/4 cup buttermilk
- 1 tbsp. corn juice (from the can)
- 4 tbsp. corn (fresh if it’s in season, but canned is okay as well)
- 3 tbsp. chives, finely chopped
- 1/2 pound of lobster, chopped
- sea salt & pepper, to taste
- vegetable oil, for frying
- 6 eggs, poached
- 6 slices of pancetta
- 1 avocado, halved lengthwise, cut into wedges
- handful of fresh arugula
- olive oil, to drizzle
- Preheat oven to 350°F.
- Using a medium mixing bowl, add in the flour, egg yolk, buttermilk and corn juice. Whisk to fully combine. Fold in the lobster, corn and chives and season.
- Heat oil in a non-stick pan over medium to medium-high heat. Drop 2 tablespoons of batter into the pan and cook for 3 minutes per side, or only golden brown. Transfer to paper towel and blot dry. Transfer the cooked cakes to a baking sheet to the oven to keep warm. Repeat with remaining batter.
- Meanwhile, with a medium pan set to medium-high heat, add the pancetta slices and cook for 1-2 minutes per side or until crispy. When done, transfer to paper towel and blot dry and keep warm in the oven.
- As you’re finishing your cakes, start at your poached eggs. When the eggs are ready begin to plate. Place a lobster cake on the bottom and spread a few arugula leaves over top. Place a pancetta slice on top of the arugula and gently put the poached egg on top of that. Finish with a couple of avocado wedges on the side and drizzle with a good quality olive oil. Season to end.
- Serves 6.