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Eggs Santa Fe

Egg26

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24
serves

INGREDIENTS

1 1/2 qt. sweet yellow or green bell pepper, diced (about 1 lb. 8 oz.)
1 qt. leeks, thinly sliced (about 8 oz.)
3 cups Roma tomatoes, diced (about 12 oz.)
3 cups frozen corn, thawed (about 12 oz.)
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
3 tbsp. garlic, minced
1/2 cup fresh lemon juice (about 4 oz.)
1/4 cup olive oil (about 2 oz.)
1 tbsp. salt
1/2 tsp. pepper
1 tsp. hot pepper sauce, if desired
2 qt. water (about 64 oz.)
1/2 cup whipped butter (about 2 oz.)
1 qt. yellow cornmeal (about 1 lb. 8 oz.)
1 tsp. salt
1/4 cup sugar (about 1 oz.)
8 large eggs (about 14 oz. liquid whole egg product)
2 cups skim milk (about 16 oz.)
2 cups all-purpose flour (about 8 oz.)
2 1/2 tbsp. baking powder
2 cups frozen corn, thawed (about 8 oz.)
2 cups red bell pepper, diced (about 8 oz.)
1/4 cup fresh cilantro, chopped
48 large poached eggs, kept warm

INSTRUCTIONS

  1. 1
    Prepare relish: In mixing bowl or storage container, combine yellow or green bell pepper, leeks, tomatoes, 3 cups corn, basil, 1/4 cup cilantro, and minced garlic.
  2. 2
    In separate bowl, combine lemon juice, 1/4 cup olive oil, 1 tbsp. salt, 1/2 tsp. pepper, and hot pepper sauce, if desired. Stir into vegetables. Cover and refrigerate until serving. (At least one hour in the refrigerator is needed to blend flavors).
  3. 3
    Prepare corn cakes: In saucepan bring water and whipped butter to boil.
  4. 4
    In mixing bowl, combine cornmeal, 1 tsp. salt, and 1/4 cup sugar. Stir in boiling water/butter combination. Cover with plastic wrap; set aside 10 minutes.
  5. 5
    In separate bowl, combine eggs and milk.
  6. 6
    Mix in flour and baking powder. Stir in 2 cups corn, red bell peppers, and 1/4 cup cilantro.
  7. 7
    Fold flour mixture into cornmeal batter. Refrigerate batter if not used immediately.
  8. 8
    Grill cakes: Portion 1/3 cup (#12 scoop) batter onto lightly oiled preheated griddle. Cook 3 to 4 minutes, until fully cooked, and internal temperature is a minimum of 160°F. Reheat with remaining batter; keep cakes warm.
  9. 9
    For each serving, place 2 eggs on 2 cakes. Serve or top with 1/2 cup of relish. Serve immediately.

notes

Do not let uncooked batter remain at room temperature for longer than one hour (including preparation and service time).

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preparation methods
Meals/Courses
cuisines North & South American, Southwestern & Tex Mex
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