SWEET CORN TAMALES AND POACHED EGGS WITH FETA AND SALSA VERDE
This breakfast is so simple and so delicious. Buy already made sweet corn tamales from your local farmers market. Steam the tamales and top with a poached egg, crumbled feta, cilantro, chopped scallions, and your favorite salsa verde.
Makes 2 servings
2 sweet corn tamales
2 organic eggs
red wine vinegar
a small handful of cilantro leaves
1 scallion, chopped
1/4 cup feta, crumbled
your favorite salsa verde
freshly ground black pepper
extra virgin olive oil
Fill a small saucepan with water and a splash of red wine vinegar. Bring to a boil. Crack one egg into a small bowl and gently slide the egg into the boiling water and immediately remove the pan from the heat. Let it sit for 4 minutes. Remove egg and drain on a paper towel or pat dry with a paper towel. Bring the water back to a boil and repeat with the second egg.
Once the tamale is cooked through, place it in the center of a plate or large bowl. Sprinkle with feta, cilantro, and scallions. Place the poached egg on top of the tamale and finish with a little maldon salt, freshly cracked black pepper, and olive oil.