June 25, 2012


Creamed Corn with a Poached Egg Breakfast
Ingredients:
2 tablespoons butter
3 ears of corn, corn kernels removed from the cob
1/2 cup half and half
1 cup water
1 fresh red chili, chopped or 1 teaspoon of red chili flakes
1 egg
Olive oil
Salt and pepper
White vinegar
To Make:
In a large pan, on medium high heat, heat up a lug of olive oil and the butter and add the fresh corn, the chili or chili flakes, and the water. 
Cook on medium heat for 10 minutes, with the lid on until corn is cooked through.
Using an immersion blender or a regular blender, whiz up the corn mixture until smooth. Add in the half and half and season with salt and pepper to taste. 
For the Poached Egg:
Heat up a cup of water in a small but deep skillet. It should be hot but not boiling.
Add in a tablespoon of white vinegar and a pinch of salt.
Carefully crack an egg into the water and cover with a lid. 
Allow of the egg to cook through until it is all white and firm. Control the heat while doing this so the water doesn’t get choppy. This is a nice bath for the egg, not a Jacuzzi. 
Using a slotted spoon, gently fish out the egg and transfer onto a plate of creamed corn. 
Enjoy this dish as an alternative to eggs and grits. Try garnishing it with some lemon or orange zest for a twist. Yum! :)

Creamed Corn with a Poached Egg Breakfast

Ingredients:

  • 2 tablespoons butter
  • 3 ears of corn, corn kernels removed from the cob
  • 1/2 cup half and half
  • 1 cup water
  • 1 fresh red chili, chopped or 1 teaspoon of red chili flakes
  • 1 egg
  • Olive oil
  • Salt and pepper
  • White vinegar

To Make:

  1. In a large pan, on medium high heat, heat up a lug of olive oil and the butter and add the fresh corn, the chili or chili flakes, and the water. 
  2. Cook on medium heat for 10 minutes, with the lid on until corn is cooked through.
  3. Using an immersion blender or a regular blender, whiz up the corn mixture until smooth. Add in the half and half and season with salt and pepper to taste. 

For the Poached Egg:

  1. Heat up a cup of water in a small but deep skillet. It should be hot but not boiling.
  2. Add in a tablespoon of white vinegar and a pinch of salt.
  3. Carefully crack an egg into the water and cover with a lid. 
  4. Allow of the egg to cook through until it is all white and firm. Control the heat while doing this so the water doesn’t get choppy. This is a nice bath for the egg, not a Jacuzzi. 
  5. Using a slotted spoon, gently fish out the egg and transfer onto a plate of creamed corn. 

Enjoy this dish as an alternative to eggs and grits. Try garnishing it with some lemon or orange zest for a twist. Yum! :)

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