CORN CAKES WITH POACHED EGGS AND MANGO SALSA

Corn Cakes with Poached Eggs and Mango Salsa image

Don't be intimidated by the poached eggs in this bright, can't-miss morning meal. -Eva Amuso, Cheshire, Massachusetts

Provided by Taste of Home

Time 45m

Yield 6 servings.

Number Of Ingredients 20

Ingredients

1 medium mango, peeled and chopped
1/2 cup salsa
2 tablespoons minced fresh cilantro
1 green onion, finely chopped
CORN CAKES:
4 large eggs, room temperature
2/3 cup all-purpose flour
2/3 cup cornmeal
4 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon pepper
1 can (8-1/4 ounces) cream-style corn
1/2 cup 2% milk
1/2 cup butter, melted
1 cup fresh or frozen corn, thawed
4 green onions, chopped
1/4 teaspoon cream of tartar
POACHED EGGS:
1 tablespoon white vinegar
6 large eggs

Steps:

In a small bowl, combine the mango, salsa, cilantro and onion; set aside., Separate 2 eggs. In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper. In another bowl, whisk the remaining eggs, egg yolks, cream-style corn, milk and butter. Stir into dry ingredients just until blended. Fold in corn and onions. In a small bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter., Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or hot griddle. Cook on each side or until golden brown, 2-3 minutes. , Meanwhile, place 2-3 in. water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, 1 at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of water. Serve with corn cakes and salsa.

Nutrition Facts : Calories 455 calories, Fat 25g fat (13g saturated fat), Cholesterol 392mg cholesterol, Sodium 1097mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 4g fiber), Protein 16g protein.