Corn Fritter Benedict with Soft-Boiled Egg and Kimchi Slaw

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.

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.

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

Make the kimchi slaw by combining all kimchi slaw ingredients.

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!