CORN CAKES WITH POACHED EGGS AND MANGO SALSA
Steps:
- In a small bowl, combine the mango, salsa, cilantro and onion; set aside., Separate 2 eggs. In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper. In another bowl, whisk the remaining eggs, egg yolks, cream-style corn, milk and butter. Stir into dry ingredients just until blended. Fold in corn and onions. In a small bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter., Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or hot griddle. Cook on each side or until golden brown, 2-3 minutes. , Meanwhile, place 2-3 in. water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, 1 at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of water. Serve with corn cakes and salsa.
Nutrition Facts : Calories 455 calories, Fat 25g fat (13g saturated fat), Cholesterol 392mg cholesterol, Sodium 1097mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 4g fiber), Protein 16g protein.
CORN CAKES WITH POACHED EGGS
These easy corn cakes are super tender thanks to the creamed corn in the batter. Top them with poached eggs and fresh salsa, and you get one of my favorite breakfasts. -Jamie Jones, Madison, Georgia
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine all salsa ingredients; let stand at room temperature while preparing corn cakes., In a large bowl, mix corn, muffin mix and water. Lightly grease a griddle; heat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water., Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve with corn cakes and salsa.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 187mg cholesterol, Sodium 1019mg sodium, Carbohydrate 58g carbohydrate (17g sugars, Fiber 5g fiber), Protein 12g protein.
CORN CAKES TOPPED WITH AVOCADO, TOMATO, POACHED EGGS AND SMOKED SALMON
This savory and hearty brunch tower is not only full of flavor but the presentation is restaurant quality. Poached eggs have a great texture and appearance. Many people are intimidated by poaching eggs, but trust me, it's super easy when you follow my simple method.
Provided by Danielle Sepsy
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the corn cakes: Preheat the oven to its lowest temperature setting.
- Combine the flour, cornmeal, baking soda, salt and sugar in a large bowl.
- Whisk together the egg, buttermilk and oil in a medium bowl. Add the wet ingredients to the flour mixture along with the jalapeno and cilantro. Whisk just until combined to make a batter.
- Add a pat of butter to a griddle or large skillet. Heat over medium heat until the surface is hot and the butter is melted. Working in batches and adding more butter as needed, pour about 1/4 cup batter to form each 4- to 5-inch pancake; cook until bubbles form on the top and the bottoms are golden and crisp, 2 to 3 minutes. Flip with a spatula and cook on the other side until cooked through, 2 to 3 minutes. Transfer the corn cakes to a rimmed baking sheet and keep warm in the oven until ready to serve.
- Meanwhile, poach the eggs (see Cook's Note): Bring a large pot of water to almost a boil. Add the vinegar, which will help the eggs set.
- Swirl the simmering water, then gently crack each egg into a small bowl and release right above the surface of the water. This is very important in order to prevent them from breaking and to achieve the proper consistency.
- Remove the pot from the heat, cover and let stand until the egg whites are fully cooked and the egg looks like a smooth ball, about 4 minutes. You want the yolks to be runny!
- Remove each poached egg with a slotted spoon and drain on a paper towel-lined plate.
- While the eggs poach, prepare the toppings: Halve and pit the avocados. Scoop the flesh into a medium bowl and mash with a fork. Add salt and pepper to taste.
- To serve: Dollop about 1 tablespoon (or more, if you like) mashed avocado onto each corn cake. Top with 1 slice of tomato and a poached egg. Sprinkle with a pinch of salt. Drape a nicely folded piece of smoked salmon (about 1 ounce for each cake) over the top and garnish with black pepper and cilantro sprigs. Serve and enjoy!
CORN CAKES
Make and share this Corn Cakes recipe from Food.com.
Provided by James Craig
Categories Grains
Time 30m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Combine corn, onion, milk, with the beaten egg in a bowl.
- Combine flour, baking powder and salt in a separate bowl.
- Add corn mixture and mix just enough to moisten.
- Drop, by 1/4 cupfuls, onto a lightly greased griddle and fry until golden brown on both sides.
MASA CORN CAKES WITH POACHED EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- See how to poach eggs
- Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl.
- 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.
- 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.
- Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.
- Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.
SWEETCORN CAKES WITH POACHED EGGS & SALSA
Pan-fry vegetable patties until golden, then top with avocado and an egg - a Mexican-inspired vegetarian breakfast, brunch or dinner
Provided by Miriam Nice
Categories Breakfast, Brunch, Dinner, Supper
Time 1h
Number Of Ingredients 19
Steps:
- First, make the salsa by mixing together all the ingredients. Season and put in the fridge while you make the sweetcorn cakes.
- For the cakes, put the cottage cheese and eggs in a large mixing bowl, whisk together until smooth, then stir in the sweetcorn, coriander and garlic. Fold the flour, spices and bicarbonate into the batter and season.
- Heat 1 tsp sunflower oil in a non-stick frying pan. When the oil is hot, spoon 3 tbsp of the batter mixture into the pan for each cake - you should be able to cook 3 cakes at a time. Fry for 3-4 mins until golden brown on the underside, then flip over and cook for another 3-4 mins or until golden and cooked through. Repeat until all the batter is used up, putting the cooked cakes in a low oven to keep warm while you fry each batch.
- Bring a large pan of water to the boil, then turn down until barely boiling. Crack one egg at a time into a small bowl, then gently slide into the water. Cook the eggs for about 4 mins until the whites are firm but the yolks are still runny, then remove from the water with a slotted spoon.
- To serve, divide the cakes between 4 plates, then top each stack with some slices of avocado and a poached egg. Season the eggs with black pepper, then scatter over the rocket. Serve with the salsa and lime wedges on the side.
Nutrition Facts : Calories 636 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium
POACHED EGGS ON CHEESY PROSCIUTTO POTATO CAKES #5FIX
5-Ingredient Fix Contest Entry. This quick and easy recipe is fancy enough to impress overnight guests, and yummy enough to win rave reviews from the fussiest famiily members. You can also substitute bacon or sausage for the prosciutto, or use fried eggs instead of poached!
Provided by llavelle8
Categories Breakfast
Time 15m
Yield 8 eggs on potato cakes, 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. In a medium bowl, add the Simply Potatoes Traditional Mashed Potatoes, chopped proscuitto, shredded gruyere, and 2 of the eggs. Combine well.
- 2. Divide potato mixture into 8 portions. Shape each portion into flat pancake-shaped rounds about 1/2" thick.
- 3. Heat butter in a skillet over medium heat. When butter starts to sizzle, fry each potato cake until brown, then turn and fry on other side.
- 4. While the potato cakes are cooking, poach 8 eggs.
- 5. Top each fried potato cake with a poached egg. If desired, garnish with additional shredded cheese and chopped prosciutto.
Nutrition Facts : Calories 413.3, Fat 30.3, SaturatedFat 14.7, Cholesterol 527.5, Sodium 368.4, Carbohydrate 1.1, Sugar 0.7, Protein 32.6
More about "corn cakes with poached eggs food"
SWEET CORN CAKE EGGS BENEDICT WITH AVOCADO …
From howsweeteats.com
CRAB CAKES WITH POACHED EGGS RECIPE | GOURMET FOOD …
From gourmetfoodworld.com
GLUTEN FREE CORN CAKES WITH POACHED EGGS | THE …
From theglutenfree.com
CORN CAKES WITH POACHED EGGS RECIPE - MASTERCOOK
From mastercook.com
CORN FRITTERS WITH LOX AND POACHED EGGS RECIPE
From lovefood.com
RECIPE: CORN FRITTERS WITH POACHED EGGS — 3TEN — A LIFESTYLE BLOG
From 3ten.ca
MASA CORN CAKES WITH POACHED EGGS - GLUTEN FREE RECIPES
From fooddiez.com
CORN CAKES WITH POACHED EGGS & MANGO SALSA RECIPE | EAT YOUR …
From eatyourbooks.com
MASA CORN CAKES WITH POACHED EGGS
From pinterest.ca
BLACK BEANS & CORN WITH POACHED EGGS RECIPE - FOOD NEWS
From foodnewsnews.com
BAKED CORN CAKES - ALEX BECKER MARKETING
From alexbecker.org
CORN CAKES WITH POACHED EGGS AND MANGO SALSA
CORN CAKES WITH POACHED EGGS — YEDI HOUSEWARE APPLIANCES
From yedihousewareappliances.com
CORN CAKES WITH POACHED EGGS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
CORN CAKES WITH POACHED EGGS | RECIPE | RECIPES, CORN CAKES, …
From pinterest.ca
SWEETCORN CAKES WITH POACHED EGGS & SALSA | THE COOK BOOK
From thecookbook.pk
SAVORY CORN CAKES - RACHEL COOKS®
From rachelcooks.com
CORNMEAL AND CORN PANCAKES WITH POACHED EGGS RECIPE
From foodandwine.com
MEXICAN CORN CAKES [VEGAN] | INQUIRING CHEF
From inquiringchef.com
SWEETCORN CAKES WITH POACHED EGGS & SALSA – COOKER APP
From cookerapp.com
CORN CAKES WITH POACHED EGGS AND MANGO SALSA - EGGLAND'S BEST
From egglandsbest.com
CORN CAKE RECIPES | PUNCHFORK
From punchfork.com
MASA CORN CAKES WITH POACHED EGGS – RECIPES NETWORK
From recipenet.org
CORN CAKES WITH POACHED EGGS | RECIPE | CORN CAKES, RECIPES, …
From pinterest.nz
JALAPEñO CORN CAKES WITH POACHED EGGS AND AVOCADO CILANTRO SAUCE
From spicesinmydna.com
BACON, CHEDDAR, CHIVE CORN CAKES WITH POACHED EGG
From kitchannette.com
EASY CORN CAKES - PINCH AND SWIRL
From pinchandswirl.com
SPICY GROUND BISON AND POACHED EGGS - HIGH PLAINS BISON
From highplainsbison.com
CORN CAKES WITH POACHED EGGS | RECIPE | RECIPES, CORN CAKES, …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love