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Gluten Free Corn Cakes with Poached Eggs
Gluten Free Corn Cakes with Poached Eggs
Prep time
Cook time
Total time
Gluten Free Corn Cakes with Poached Eggs
Author: Jan Withington
Recipe type: Breakfast
Serves: 4
Ingredients
- SALSA
- 1 large ripe tomatoes, diced
- ¼ red onion, finely diced
- ¼ cup, cilantro, chopped
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon lemon juice
- salt and pepper
- CORN CAKES & EGGS
- 2 cups whole milk
- 2 cupsMaseca Instant Corn Masa Flour (this is gluten free)
- 3 tablespoon unsalted butter, sliced
- 1 teaspoon kosher salt
- 2 teaspoon sugar
- 2 tablespoons olive oil
- ⅓ cup feta cheese, plus more for garnish
- 8 large eggs
- 1 tablespoon vinegar
- 1 avocado, chopped, for garnish
Instructions
- Make the salsa
- In a bowl combine tomatoes, jalapeno, onion, cilantro, lemon juice and season with salt and pepper.
- Make the corn cakes.
- Warm milk and butter in a small sauce pan over low heat just until the butter melts.
- in a large bowl combine corn flour, 1 teaspoon salt, cheese and sugar.
- Stir in milk mixture to make a soft dough.
- Scoop dough into 8 portions (about ¼ cup)
- Place on a parchment lined baking sheet.
- Cover with another sheet of parchment, press the top with spatula to flatten.
- Heat 1 tablespoon olive oil in a large non stick skillet over medium heat.
- Fry corn cakes in batches until crisp and golden about 3½ minutes. Flip to cook the other side.
- Poach the eggs.
- Bring a nonstick pan with water into a simmer over medium low heat.
- Add vinegar, drop eggs maybe a couple at a time and cook for 3½ minutes.
- Scoop with a slotted spoon into a paper towel.
- Divide corn cakes into 4 plates, top with poached eggs, salsa and feta cheese.
- Add sliced avocados on the side for garnish.
1 comment
I must say this recipe is a complicated one. Hard to make the corn cakes.