Ingredients Jump to Instructions ↓

  1. 2 large ripe tomatoes (about 1 pound), finely diced

  2. 1/4 small white or red onion, finely diced

  3. 1 jalapeno pepper, finely chopped (remove seeds for less heat)

  4. 1/4 cup chopped fresh cilantro

  5. 2 cups whole milk

  6. 3 tablespoons unsalted butter , sliced

  7. 2 cups masa harina corn flour

  8. Kosher salt

  9. 2 teaspoons sugar

  10. 1/3 cup crumbled queso fresco or feta cheese , plus more for garnish

  11. 2 tablespoons extra-virgin olive oil

  12. 8 large eggs

  13. 1 tablespoon white vinegar

  14. 1 Hass avocado, chopped, for garnish

Instructions Jump to Ingredients ↑

  1. See how to poach eggs Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl.

  2. 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.

  3. 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.

  4. Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.

  5. Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.

  6. Photograph by Yunhee Kim


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