Ingredients

• 2 large ripe tomatoes (about 1 pound), finely diced
• 1/4 small white or red onion, finely diced
• 1 jalapeno pepper, finely chopped (remove seeds for less heat)
• 1/4 cup chopped fresh cilantro
• Kosher salt
• 2 cups whole milk
• 3 tablespoons unsalted butter, sliced
• 2 cups masa harina corn flour
• Kosher salt
• 2 teaspoons sugar
• 1/3 cup crumbled queso fresco or feta cheese, plus more for garnish
• 2 tablespoons extra-virgin olive oil
• 8 large eggs
• 1 tablespoon white vinegar
• 1 Hass avocado, chopped, for garnish

Browse by ingredient

Instructions

1. See how to poach eggs
2. Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl.
3. 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.
4. 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.
5. Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.
6. Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.
7. Photograph by Yunhee Kim