Masa Corn Cakes with Poached Eggs

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. See how to poach eggs
  2. Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl.
  3. 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.
  4. 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.
  5. Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.
  6. Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.
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