MASA CORN CAKES WITH POACHED EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- 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.
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Douglas Silva
[email protected]These corn cakes were amazing! I'm definitely going to be making them again.
SICARIO SAUNIERE
[email protected]I'm not sure what went wrong, but my corn cakes turned out really flat. I think I might have overmixed the batter.
Judith Chongo
[email protected]This recipe was a bit too complicated for me. I think I'll stick to my usual cornbread recipe.
Alix Renteria
[email protected]The corn cakes were good, but the poached eggs were a bit overcooked for my taste. I'll try cooking them for less time next time.
Jacob Hill
[email protected]These corn cakes were a bit too dry for my taste. I think I would add more milk or butter to the batter next time.
Oaman Murad
[email protected]I love corn cakes, and this recipe did not disappoint. The corn cakes were perfectly crispy on the outside and fluffy on the inside. The poached eggs were also cooked perfectly.
Appiah Eric
[email protected]These corn cakes were a nice change from my usual breakfast routine. They were easy to make and very flavorful. I especially liked the combination of the corn cakes with the poached eggs.
kada444 kada444
[email protected]This was my first time making corn cakes, and they turned out great! The recipe was easy to follow, and the corn cakes were crispy and delicious. I'll definitely be making these again.
Aamir Sameer
[email protected]I'm not a big fan of corn cakes, but I thought I'd give this recipe a try. I was pleasantly surprised! The corn cakes were light and fluffy, and the poached eggs were cooked just the way I like them. I'd definitely make this again.
Krystal Collins
[email protected]These corn cakes were a hit with my family! They were easy to make and turned out perfectly. The poached eggs were a nice addition, and the whole dish was very flavorful.
Navaraj Ghimire
[email protected]I was skeptical about trying this recipe, but I'm so glad I did! The corn cakes were crispy and flavorful, and the poached eggs added a touch of richness. I'll definitely be making this again.
John Brigham
[email protected]These masa corn cakes with poached eggs were a delightful culinary experience. The corn cakes had a crispy exterior and a soft, fluffy interior, and the poached eggs were cooked to perfection. The combination of flavors and textures was simply divine