Masa Corn Cakes with Poached Eggs Recipe

Name: Masa Corn Cakes with Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

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.
4
Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts.
5
Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl.
6
Stir in the milk mixture to make a soft dough.
7
Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet.
8
Cover with another sheet of parchment; press a pan on top to flatten into disks.
9
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
10
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.
11
Continue with the remaining cakes, adding more oil as needed.
12
Season the cakes with salt; place on a baking sheet and keep warm in the oven while you poach the eggs.
13
Bring a deep pan of water to a simmer over medium-low heat; add the vinegar.
14
Poach the eggs.
15
Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.
16
Photograph by Yunhee Kim

791

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: 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, and more.

Yes, Masa 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.

Masa Corn Cakes with Poached Eggs

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