A nod to Mexican bocoles, savory corn masa cakes, these fried corn cakes are topped with runny eggs, salsa, cheese and avocado. It’s an impressive breakfast that comes together easily.
| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 703 |
| Total Fat | 41 g |
| Saturated Fat | 14 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 9 g |
| Sugar | 12 g |
| Protein | 25 g |
| Cholesterol | 414 mg |
| Sodium | 1136 mg |
Reviews
This was AWESOME! My husband and I really enjoyed it. The only thing I will do differently next time is make the masa corn cakes a bit thinner. Thank you for the suggestion of serving them with chili. I will do that soon.
Thank you for posting your comments and suggestions. Wow! Sirachi hollandaise? How creative that is. I made the masa cakes today to serve with chili.
I just made this and it was delicious. I did make a few changes, however. I did not use cheese, but made a sriracha hollandaise to go between the salsa and egg and it was phenomenal. I also omitted the avocado. I am generally a huge avocado fan but i thought it would be a bit much with everything else. The masa recipe was perfect, but had to cook them for a long time on low heat to get them to cook thoroughly. i would recommend eating this with a springy salad to balance the richness.
We made and was delicious, sausage is not necessary.
I actually didn’t make this recipe, my friend did who is a chef, and it was really good since I’m not much of a poached egg fan. Since it was so good, I actually am going to attempt to make it myself!