The Ultimate Loaded Egg, Lox, and Masa Corn Cake

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If you’re seeking to spice up your morning routine with a delicious new breakfast, personal chef and cookbook author Dini Klein has the perfect savory solution. This salsa-verde-enhanced corn masa cake with eggs and lox (both zero Points®!) is satisfying, hunger satiating, and only 6 Points®per serving. Now that’s what we call a breakfast for starting the morning off right!

Loaded Egg, Lox, and Masa Corn Cake

Dini Klein, Personal Chef and Cookbook Author

Loaded Egg, Lox, and Masa Corn Cake


  1. 1 cup masa harina
  2. 1 teaspoon baking powder
  3. 1 1/2 teaspoons salt
  4. 3/4 teaspoon chili powder
  5. 3/4 teaspoon garlic powder
  6. 4 eggs
  7. 2 1/2 tablespoons vegetable oil
  8. 1 cup + 2 tablespoons warm water
  9. 1/2 cup chopped cilantro, stems removed
  10. 2 medium fresh limes, squeezed
  11. 1/2 small jalapeño pepper, seeds removed
  12. 4 medium uncooked scallions, tops and bottoms trimmed
  13. 6 medium tomatillos, husks removed, washed, and halved
  14. 2 medium cloves garlic, peeled
  15. 1 medium uncooked red onion, peeled and thinly sliced
  16. 1/2 cup rice wine vinegar
  17. 6 ounces lox


    1. In a medium bowl, mix together the warm water, masa, baking powder, salt, chili powder, and garlic powder until it forms a nice dough. Divide into 4 equal parts and roll into balls.
    2. Roll out each ball into a circle about 1/4 inch thick using a rolling pin, dusting with extra masa to keep from sticking if needed.
    3. Crimp the edges to create a slight rim to look like a pizza. This will make a well that will help keep the egg from falling out while frying.
    4. Heat 1 1/2 tablespoons or so oil in a large nonstick frying pan on medium heat, and once heated, add the masa cake, placing the open well side face down first. Fry until golden, about 3-4 minutes, and then flip over.
    5. Immediately crack an egg right in the center of the well, lower heat, and cover with a tight-fitting lid for an additional 4-5 minutes until egg is cooked to desired doneness. Move to a plate, or keep warm in a 200-degree oven to serve at the same time as the remaining 3 masa cakes. Serve topped with salsa verde and pickled onions.
    6. To make the salsa, heat oven to 425 degrees. On a foil-lined baking sheet, place the tomatillos, garlic, and jalapeño and roast for 15 minutes until slightly browned and cooked through.
    7. Remove from oven and transfer to a high-speed blender. Add cilantro, lime, and scallions, and season with salt and pepper. Blend until desired consistency is reached.
    8. To make pickled onions, place the sliced onions in a small bowl or canning jar. In a small saucepan, heat the rice wine vinegar, and add 1 1/2 teaspoons salt. Once it begins to boil, remove from heat and pour over onions. Let cool and serve.

A serving consists of: One masa cake with one egg on top, some pickled onion, and some salsa verde

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