I feel nasty right now. A friend celebrated his 40th birthday last night/this morning. We got home around 9:30 this morning and I really think I should just crawl into bed. I leave you wiuth yesterday's breakfast and a promise to post the recipe when I can focus my eyes a little better.
Okay, so I have recovered enough to discuss the breakfast. Catesa, your guess was pretty close….
The base was a corn muffin recipe borrowed from the Food Ninja and altered slightly.
Skillet Corn Muffins
1/4 C CornMeal
1/3 C Cream + 1tbsp water
1/3 C Masa Harina
1 tbsp Sugar
1 tsp Baking Powder
1/2 Tsp salt
1 tbsp egg or egg substitute
1 tbsp oil
Combine the corn meal and milk and let stand for 10 min.
In a different bowl mix all the dry ingredients.
After the 10 min add the egg and the oil to the corn mixture and mix well.
Add the dry to the wet and form into two english muffin sized cakes. Heat an oiled skillet over medium heat and place cakes in pan. Cover, cook five minutes, flip, cover cook for another 5 minutes. Then split the muffins and toast cut sides down in the frying pan.
Southwestern Eggs Benedict
Two toasted Corn Muffins
4 poached eggs
1/4c Salsa Verde
½ bunch fresh cilantro, roughly chopped
2tbsp Silken Tofu
Shredded Sharp Cheddar
Blend Salsa Verde, fresh cilantro and tofu and spread on toasted muffins. Top with poached egg and cheddar cheese.