Mexican Street Corn Poached Eggs

Mexican Street Corn Poached Eggs - A Delicious Breakfast Recipe
Looking for a delicious and unique breakfast recipe? Try making Mexican Street Corn Poached Eggs! This dish is a perfect combination of flavors and textures that will leave you feeling satisfied and energized for the day ahead.

Ingredients (per serving):

- 2 large eggs
- 1/2 cup of corn kernels
- 1/4 cup of diced red onion
- 1/4 cup of diced red bell pepper
- 1/4 cup of crumbled cotija cheese
- 1 tablespoon of chopped cilantro
- 1 tablespoon of olive oil
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste

Cooking Tips:

- Use fresh corn kernels for the best flavor and texture.
- Poach the eggs in simmering water for 3-4 minutes for a perfectly runny yolk.
- Cotija cheese can be substituted with feta cheese if needed.

Cooking Process:

1. Heat the olive oil in a skillet over medium heat.
2. Add the corn kernels, red onion, and red bell pepper to the skillet and cook for 5-7 minutes, stirring occasionally.
3. Add the smoked paprika and season with salt and pepper to taste.
4. In a separate pot, bring water to a simmer and poach the eggs for 3-4 minutes.
5. To assemble the dish, place the corn mixture on a plate, top with the poached eggs, and sprinkle with crumbled cotija cheese and chopped cilantro.
Appearance and Taste:
Mexican Street Corn Poached Eggs are a beautiful and colorful dish that will impress your guests. The bright yellow of the poached eggs contrasts perfectly with the red and green of the corn mixture. The dish has a smoky and slightly spicy flavor from the smoked paprika, and the runny yolk of the poached eggs adds a creamy texture that complements the crunch of the corn. The cotija cheese adds a salty and tangy flavor that ties everything together.
Type of Dish: Breakfast Recipe
Main Ingredients: Eggs, Corn, Cotija Cheese