Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Masa Cakes and Eggs Recipe
    Lost? Site Map

    Masa Cakes and Eggs

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    Silverhawk13's Note:

    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!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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:.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Enjoy!

    Browse Our Top Breakfast Recipes

    Ratings & Reviews:

    Advertisement

    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
    43%
    Total Fat 15.4 g
    23%
    Saturated Fat 6.6 g
    33%
    Cholesterol 236.0 mg
    78%
    Sodium 373.2 mg
    15%
    Total Carbohydrate 33.8 g
    11%
    Dietary Fiber 0.2 g
    1%
    Sugars 1.8 g
    7%
    Protein 9.7 g
    19%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes