Corn Cakes With Poached Eggs Recipe

Name: Corn Cakes With Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 plum tomatoes, seeded and coarsely chopped; 1/4 cup finely chopped sweet onion; 1/4 cup chopped sweet red pepper; 1/4 cup chopped green pepper; 1 tablespoon minced fresh cilantro; 1 tablespoon lime juice; 1-1/2 teaspoons honey; 1/2 teaspoon salt; 1/8 to 1/4 teaspoon cayenne pepper; 1/8 teaspoon pepper; 1 can (14-3/4 ounces) cream-style corn; 1 package (6-1/2 ounces) cornbread/muffin mix; 1/2 cup water; 1 tablespoon white vinegar; 4 large eggs

Servings: persons

3 plum tomatoes, seeded and coarsely chopped
1/4 cup finely chopped sweet onion
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
1-1/2 teaspoons honey
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon pepper
1 can (14-3/4 ounces) cream-style corn
1 package (6-1/2 ounces) cornbread/muffin mix
1/2 cup water
1 tablespoon white vinegar
4 large eggs

1
In a small bowl, combine all salsa ingredients; let stand at room temperature while preparing corn cakes.
2
In a large bowl, mix corn, muffin mix and water. Lightly grease a griddle; heat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
3
Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
4
Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve with corn cakes and salsa.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 plum tomatoes, seeded and coarsely chopped, 1/4 cup finely chopped sweet onion, 1/4 cup chopped sweet red pepper, 1/4 cup chopped green pepper, and more.

Yes, Corn Cakes With Poached Eggs falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Cakes With Poached Eggs

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