The Ultimate Loaded Egg, Lox, and Masa Corn Cake

February 1, 2018 by Tyler Atwood

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We've partnered with Weight Watchers to share delicious and protein-packed egg recipes that will keep your wellness plan on track. The brand-new Weight Watchers Freestyle™ program now includes more than 200 foods that are zero SmartPoints^®, from skinless chicken and turkey breast to eggs, fish, seafood, beans, tofu, nonfat plain yogurt, and so much more! Now you can count less and enjoy more.

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!

Loaded Egg, Lox, and Masa Corn Cake

Dini Klein, Personal Chef and Cookbook Author

Ingredients

1 cup masa harina
1 teaspoon baking powder
1 1/2 teaspoons salt
3/4 teaspoon chili powder
3/4 teaspoon garlic powder
4 eggs
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

Directions

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

Information

Category: Breakfast/Brunch
Yield: 4 servings