Masa Corn Cakes with Poached Eggs

Total Time:
50 min
20 min
30 min

4 servings

  • For the Salsa:
  • 2 large ripe tomatoes (about 1 pound), finely diced
  • 1/4 small white or red onion, finely diced
  • 1 jalapeno pepper, finely chopped (remove seeds for less heat)
  • 1/4 cup chopped fresh cilantro
  • Kosher salt
  • For the Corn Cakes and Eggs:
  • 2 cups whole milk
  • 3 tablespoons unsalted butter, sliced
  • 2 cups masa harina corn flour
  • Kosher salt
  • 2 teaspoons sugar
  • 1/3 cup crumbled queso fresco or feta cheese, plus more for garnish
  • 2 tablespoons extra-virgin olive oil
  • 8 large eggs
  • 1 tablespoon white vinegar
  • 1 Hass avocado, chopped, for garnish
  • See how to poach eggs

  • Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a 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. 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.

  • 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.

  • Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.

  • Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.

  • Photograph by Yunhee Kim

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