Masa Corn Cakes with Poached Eggs

Name: Masa Corn Cakes with Poached Eggs
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 8 larges eggs; 79 milliliters crumbled queso fresco or feta cheese, plus more for garnish; 59 milliliters chopped fresh cilantro; 1 Hass avocado, chopped, for garnish; 1 jalapeno pepper, finely chopped (remove seeds for less heat); 4 servings Kosher salt; 473 milliliters masa harina corn flour; 2 Tbsps extra-virgin olive oil; 0 smalls white or red onion, finely diced; 2 teaspoons sugar; 454 grams large ripe tomatoes (about , finely diced; 3 Tbsps unsalted butter, sliced; 1 Tbsp white vinegar; 473 milliliters whole milk

Masa Corn Cakes with Poached Eggs might be just the side dish you are searching for. One serving contains 692 calories, 24g of protein, and 40g of fat. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up vinegar, eggs, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

See how to poach eggs

Ingredients you will need

Egg

Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl.

Ingredients you will need

Cilantro

Jalapeno Pepper

Tomato

Onion

Salt

Equipment you will use

Bowl

Preheat the oven to 200 degrees. Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts.

Ingredients you will need

Butter

Corn

Milk

Equipment you will use

Sauce Pan

Oven

Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl. Stir in the milk mixture to make a soft dough. Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet. Cover with another sheet of parchment; press a pan on top to flatten into disks.

Ingredients you will need

Queso Fresco

Masa Harina

Dough

Sugar

Milk

Salt

Equipment you will use

Baking Sheet

Bowl

Frying Pan

Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, fry the corn cakes until crisp and golden on the bottom, about 3 1/2 minutes; flip, press lightly with a spatula and cook until golden on the other side. Continue with the remaining cakes, adding more oil as needed. Season the cakes with salt; place on a baking sheet and keep warm in the oven while you poach the eggs.

Ingredients you will need

Olive Oil