Corn Cakes with Poached Eggs

INGREDIENTS

SALSA

·     3 plum tomatoes coarsely chopped

·     Tomato Salsa

·     1/4 cup chopped sweet red pepper

·     1/4 cup chopped green pepper

·     1 tablespoon lime juice

·     1-1/2 teaspoons honey

·     1/2 teaspoon salt

·     1/8 to 1/4 teaspoon cayenne pepper

·     1/8 teaspoon pepper

CORN CAKES

·     1 can of cream-style corn

·     6 1/2 ounces of cornbread/muffin mix

·     1/2 cup water

EGGS

·     1 tablespoon white vinegar

·     4 large eggs

·     2 Bacon Slices

DIRECTIONS

1. In a small bowl, combine all salsa ingredients; let them sit at room temperature while preparing corn cakes.

2. In a large bowl, mix corn, muffin mix and water.

3. Preheat lower plate to 375F and set the cooking time to 5 minutes.

4. Pour batter by 1/3 cups onto the grill. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

5. Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.

6. Fry the bacon slices on the hot lower plate until you achieve the desired texture.

7. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve with corn cakes, bacon and salsa.