Prep 0 mins
Cook 30 mins
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!
- 1 cup milk
- 1 tablespoon butter
- 1 cup masa harina cornflour
- 1 teaspoon sugar
- 1⁄4-1⁄2 teaspoon salt
- 1⁄4 cup feta or 1⁄4 cup queso fresco, crumbled
- 1 tablespoon extra-virgin olive oil
- 4 eggs, poached
- salsa, to taste
- extra feta (to garnish)
- chopped avocado (to garnish)
- Warm 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.
- Heat 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.
- I 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:.
- Bring 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.
- Break 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.
- To 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.