Corn Cakes with Poached Eggs and Mango Salsa |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 medium mango, peeled and chopped |
1/2 cup salsa |
2 tablespoons minced fresh cilantro |
1 green onion, finely chopped |
corn cakes: |
4 eggs |
2/3 cup king arthur unbleached all-purpose flour |
2/3 cup cornmeal |
4 teaspoons baking powder |
1 teaspoon salt |
1/8 teaspoon pepper |
1 can (8-1/4 ounces) cream-style corn |
1/2 cup 2% milk |
1/2 cup butter, melted |
1 cup fresh or frozen corn, thawed |
4 green onions, chopped |
1/4 teaspoon cream of tartar |
poached eggs: |
1 tablespoon white vinegar |
6 eggs |
Directions:
1. In a small bowl, combine the mango, salsa, cilantro and onion; set aside.
2. Separate two 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.
3. Pour batter by 1/4 cupfuls onto a greased hot griddle. Cook for 2-3 minutes on each side or until golden brown.
4. Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.
5. 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. Yield: 6 servings.
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