Eggs Santa Fe
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
24 (2 eggs/2 cakes) N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 qt. sweet yellow or green bell pepper 1 qt. leeks, thinly sliced 3 cups roma tomatoes, diced
3 cups frozen corn, thawed 1/4 cup fresh basil, chopped 1/4 cup fresh cilantro, chopped
3 Tbsp. garlic, minced 1/2 cup fresh lemon juice 1/4 cup olive oil
1 Tbsp. salt 1/2 tsp. pepper 1 tsp. hot pepper sauce, if desired
2 qt. water 1/2 cup whipped butter 1 qt. yellow cornmeal
1 tsp. salt 1/4 cup sugar 8 large eggs
2 cups skim milk 2 cups all-purpose flour 2 Tbsp. baking powder
2 cups frozen corn, thawed 2 cups red bell pepper, diced 1/4 cup fresh cilantro, chopped
48 large poached eggs, keep warm



1 Prepare relish: In mixing bowl combine bell peppers, leeks, tomatoes, corn, basil, cilantro and garlic.
2 In separate bowl, combine lemon juice, oil, salt, 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 Prepare corn cakes: In saucepan bring water and whipped butter to boil.
4 In mixing bowl, combine cornmeal, salt and sugar. Stir in boiling water/butter combination. Cover with plastic wrap; set aside 10 minutes.
5 In separate bowl, combine eggs and milk.
6 Mix in flour and baking pwder. Stir in corn, bell peppers and cilantro.
7 Fold flour mixture into corn meal batter. Refrigerate batter if not used immediately.
8 Grill cakes: Portion 1/3 cup batter onto lightly oiled, preheated griddle. Cook 3-4 minutes, until golden; turn and continue grilling 1-2 minutes, until fully cooked. Repeat with remaining batter; keep cakes warm.
9 For each serving, place two eggs on two cakes. Serve or top with 1/2 cup of relish. Serve immediately.

Back