Corn Maiden Breakfast
Recipe: #3399
December 07, 2011
"A breakfast worthy of guest. It's the most popular dish at the Turquiose Room at the La Posada Inn. This dish is served with Polenta (Corn Grits)http://www.recipezazz.com/recipe/polenta-corn-grits and Roasted Corn Confetti Salsa http://www.recipezazz.com/recipe/roasted-corn-salsa ."
Ingredients
Nutritional
- Serving Size: 1 (504.1 g)
- Calories 598.2
- Total Fat - 29.1 g
- Saturated Fat - 9.5 g
- Cholesterol - 335.1 mg
- Sodium - 1102.3 mg
- Total Carbohydrate - 67.3 g
- Dietary Fiber - 6.5 g
- Sugars - 17.7 g
- Protein - 22.7 g
- Calcium - 172.3 mg
- Iron - 5 mg
- Vitamin C - 40.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Wash the spinach and place in a pan with butter, garlic and nutmeg. Cook for 5 minutes or until the spinach has wilted.
Step 2
Preheat the broiler until very hot. Lightly oil the tomatoes with olive oil. Place them under the broiler and turn frequently until they are nice and brown. Remove from boiler and allow to cool. When the tomatoes are cool cut into quarters.
Step 3
Poached Eggs: Bring 4 cups of water and the vinegar to a slow boil. Drop the eggs into the boiling water, cooking for 3 minutes or to desired doneness.
Step 4
Scrambles Eggs: Mix together the eggs and milk. Melt butter in non-stick frying pan over medium-low heat. Once butter is melted and bubbly pour in eggs and using a heat resistant spatula gentle stir the egg mixture. When curds begin to form, turn heat to high and instead of stirring, fold the eggs onto themselves. Once liquid is no longer present remove from heat.
Step 5
Plating: Place one cup of warm polenta in the center of four deep dishes and top each with 1/4 of the spinach. Surround each with 1/4 of the tomatoes. Add two poached eggs (or 1/4 of the scrambled eggs) to the top of the spinach and cover with grated cheese. Melt under broiler. Top with Roasted Corn Confetti Salsa and serve with small warm corn tortillas
Tips
No special items needed.