Masa Corn Cakes With Poached Eggs
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
44
Spice
44
Sweetness
62
Sourness
34
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1 cup
Cilantro (chopped fresh)2 cups
Whole Milk3 tbsps
Unsalted Butter (sliced)2 tsps
Sugar1 cup
Queso Fresco (crumbled)2 tbsps
Extra-Virgin Olive Oil8 large
Egg1 tbsp
White VinegarDirections:
1
See how to poach eggs Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl
2
Preheat the oven to 200 degrees
3
Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts
4
Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl
5
Stir in the milk mixture to make a soft dough
6
Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet
7
Cover with another sheet of parchment; press a pan on top to flatten into disks
8
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat
9
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
10
Continue with the remaining cakes, adding more oil as needed
11
Season the cakes with salt; place on a baking sheet and keep warm in the oven while you poach the eggs
12
Bring a deep pan of water to a simmer over medium-low heat; add the vinegar
13
Poach the eggs
14
Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado
15
Photograph by Yunhee Kim