We are about to leave on our little mexican get-away, and I am just beaming with excitement. Kris and I are going to Cancun with my parents and another couple, whom we are super close with, for a little party. And by little, I mean HUGE. My father is retiring, this Friday, from his employment for the past 30 years. Can I get a “hell yeah”?? I mean, HELL YEAH! What an accomplishment. I am sincerely the proudest daughter that ever lived. My dad is one of the hardest working people I know, hands-down. He has done so much for my mother, my sister, and myself throughout these years which without his dedication would have been devastating. He has always worked crazy hours while traveling for weeks on end, yet always managing to be a great Dad and an abundant provider for our family. He was gone a lot while I grew up, and I do remember that. But, what I don’t remember is him ever missing out on any of the pivotal moments that I had as a child growing up. He always took me to my soccer games, he helped with school projects and the endless amounts of homework, he was there when I won awards, he taught me to drive, he helped me through college, he helped me move out, he always encouraged me, and the best yet; he gave me away on my wedding day. How could he do all that and work those insane and ridiculously taxing hours?? I am convinced he is a magician. Or an alien. Or a real-life super hero. Yeah, that’s it… a super hero! SUPER DAD TO THE RESCUE!! Ok, I am getting a little too excited. But, I just can’t help it! He really is the epitome of generosity, humility, and dedication. He is an incredible human, one of the funniest people I know, superbly wise, and I am so lucky to have him as MY Dad…
Dad: Congratulations, you hard-working son-of-a-gun! I love you to the moon and back!! Now let’s go party in Mexicooooooo!!!!
So, I came up with this recipe the other day in preparation for our trip South of the border!! Spicy corn cakes with poached eggs were beckoning and turned out to be delicious!! I added a note of the poached egg process that I learned from Alton Brown a few years back. It is truly the best method for a perfect poached egg, every time.
- 2 ears fresh corn (or 1 15oz can corn), kernels removed from the cob
- 1 cup flour (all-purpose or whole wheat)
- 1/2 cup cornmeal
- 3 green onions, chopped (white and green parts)
- 2 shallots, sliced thin
- 1 TBSP fresh cilantro, chopped
- 1 TBSP fresh flat-leaf parsley, chopped
- 1 jalapeño, minced
- 1 tsp baking soda
- 1 tsp baking powder (preferably aluminum-free)
- 2 TBSP milk of your choice (I used almond milk)
- 2 TBSP ghee (or melted butter)
- 2 eggs
- 3 TBSP Grapeseed oil (or Canola oil)
- 1/2 tsp sea salt
- 1/2 tsp pepper
- A few handfuls of greens of your choice (I used baby greens)
- 6 organic brown eggs, poached* (see note)
- 6 TBSP pico de gallo (I used store-bought as a short cut)
- 1 avocado, sliced thin
- In a large bowl, combine corn kernels, cornmeal, flour, shallots, green onions, jalapeño, cilantro, parsley, baking soda and baking powder. Add in milk, eggs, ghee, salt, pepper and mix well to combine. Make 6 patties out of the batter and set aside.
- In a medium skillet, heat the oil over medium heat. Cook each cake, one at time, for about 2-3 minutes on each side in the oil. Careful, sometimes the corn gets away from the cake and starts to pop in the oil. Be sure to stand back to avoid getting splattered. (If your cakes need extra cooking time, like mine did, place on a baking sheet in a 350 degree oven for about 5 minutes, or until fully cooked through).
- Assemble the stack; place corn cake on top of mixed greens. Top with salsa, sliced avocado, and a poached egg. Repeat for remaining 6 plates.
- I learned the perfect poached egg technique from Alton Brown (on the Food Network). Here is the link to his no-fail directions. Trust me, this is the way to do it!