Corn Cakes With Poached Eggs

Name: Corn Cakes With Poached Eggs
Ingredients: 3 plum tomatoes, seeded and coarsely chopped; 1/4 cup finely chopped sweet onion; 1/4 cup chopped sweet red pepper; 1/4 cup chopped green pepper; 1 tablespoon minced fresh cilantro; 1 tablespoon lime juice; 1-1/2 teaspoons honey; 1/2 teaspoon salt; 1/8 to 1/4 teaspoon cayenne pepper; 1/8 teaspoon pepper; 1 can (14-3/4 ounces) cream-style corn; 1 package (6-1/2 ounces) cornbread/muffin mix; 1/2 cup water; 1 tablespoon white vinegar; 4 large eggs

15 ingredients

4 steps

Ingredients

3 plum tomatoes, seeded and coarsely chopped
1/4 cup finely chopped sweet onion
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
1-1/2 teaspoons honey
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon pepper
1 can (14-3/4 ounces) cream-style corn
1 package (6-1/2 ounces) cornbread/muffin mix
1/2 cup water
1 tablespoon white vinegar
4 large eggs

Directions

1

In a small bowl, combine all salsa ingredients; let stand at room temperature while preparing corn cakes.
2

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.
3

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.
4

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.