If you're seeking to spice up your morning routine with a delicious new breakfast, personal chef and cookbook author Dini Klein has the perfect savory solution. This salsa-verde-enhanced corn masa cake with eggs and lox (both zero Points®!) is satisfying, hunger satiating, and only 6 Points® per serving. Now that's what we call a breakfast for starting the morning off right!
- 1 cup masa harina
1 teaspoon baking powder
1 1/2 teaspoons salt
3/4 teaspoon chili powder
3/4 teaspoon garlic powder
2 1/2 tablespoons vegetable oil
1 cup + 2 tablespoons warm water
1/2 cup chopped cilantro, stems removed
2 medium fresh limes, squeezed
1/2 small jalapeño pepper, seeds removed
4 medium uncooked scallions, tops and bottoms trimmed
6 medium tomatillos, husks removed, washed, and halved
2 medium cloves garlic, peeled
1 medium uncooked red onion, peeled and thinly sliced
1/2 cup rice wine vinegar
6 ounces lox
- In a medium bowl, mix together the warm water, masa, baking powder, salt, chili powder, and garlic powder until it forms a nice dough. Divide into 4 equal parts and roll into balls.
- Roll out each ball into a circle about 1/4 inch thick using a rolling pin, dusting with extra masa to keep from sticking if needed.
- Crimp the edges to create a slight rim to look like a pizza. This will make a well that will help keep the egg from falling out while frying.
- Heat 1 1/2 tablespoons or so oil in a large nonstick frying pan on medium heat, and once heated, add the masa cake, placing the open well side face down first. Fry until golden, about 3-4 minutes, and then flip over.
- Immediately crack an egg right in the center of the well, lower heat, and cover with a tight-fitting lid for an additional 4-5 minutes until egg is cooked to desired doneness. Move to a plate, or keep warm in a 200-degree oven to serve at the same time as the remaining 3 masa cakes. Serve topped with salsa verde and pickled onions.
- To make the salsa, heat oven to 425 degrees. On a foil-lined baking sheet, place the tomatillos, garlic, and jalapeño and roast for 15 minutes until slightly browned and cooked through.
- Remove from oven and transfer to a high-speed blender. Add cilantro, lime, and scallions, and season with salt and pepper. Blend until desired consistency is reached.
- To make pickled onions, place the sliced onions in a small bowl or canning jar. In a small saucepan, heat the rice wine vinegar, and add 1 1/2 teaspoons salt. Once it begins to boil, remove from heat and pour over onions. Let cool and serve.
A serving consists of: One masa cake with one egg on top, some pickled onion, and some salsa verde
- 4 servings