I got this from Food Network Magazine and it instantly became a favorite. The portion size (1 masa cake with 1 poached egg) looks small, but my boyfriend and I are both hearty eaters and neither of us can finish two. I recommend one with a couple strips of bacon and a slice of cantaloupe for the perfect breakfast!
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Units: US | Metric
- 1Warm milk with butter over low heat, just until butter melts. Do not bring to a boil. Combine masa harina, sugar, salt, and cheese in a bowl. Stir in milk mixture to make a soft dough. Shape the dough into 4 portions (about 1/4 c each), and flatten slightly to make a disc shape.
- 2Heat the olive oil over medium heat, and fry the masa cakes until crisp and golden (about 3 1/2 minutes per side). Remove and drain. Keep warm while you make the eggs.
- 3I highly recommend a microwave egg poacher, as it makes the eggs the perfect size and shape. But if you don't have one of those, you can poach the eggs as follows:.
- 4Bring a deep pan of water to a simmer (don't boil, as it will cause the eggs to disintegrate). Add 1 T white vinegar to help the eggs hold their shape.
- 5Break the egg into a small cup or bowl. Stir the simmering water to create a gentle whirlpool, then quickly slide the egg into the water (this helps the egg keep its shape. Poach the eggs for 3 1/2 minutes, or until the whites are set but the yolks are runny. Remove with a slotted spoon and drain on paper towels.
- 6To serve, place a masa cake on plate and top with egg. Add salsa to taste (we like La Victoria's Cilantro Salsa the best for this dish). Then sprinkle with extra feta and chopped avocado.
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Nutritional Facts for Masa Cakes and Eggs
Serving Size: 1 (170 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 318.5
- Calories from Fat 139
- Total Fat 15.4 g
- Saturated Fat 6.6 g
- Cholesterol 236.0 mg
- Sodium 373.2 mg
- Total Carbohydrate 33.8 g
- Dietary Fiber 0.2 g
- Sugars 1.8 g
- Protein 9.7 g