Ingredients
SALSA:3 plum tomatoes, seeded and coarsely chopped1/4 cup finely chopped sweet onion1/4 cup chopped sweet red pepper1/4 cup chopped green pepper1 tablespoon minced fresh cilantro1 tablespoon lime juice1-1/2 teaspoons honey1/2 teaspoon salt1/8 to 1/4 teaspoon cayenne pepper1/8 teaspoon pepperCORN CAKES:1 can (14-3/4 ounces) cream-style corn1 package (6-1/2 ounces) cornbread/muffin mix1/2 cup waterEGGS:1 tablespoon white vinegar4 large eggs
Preparation
In a small bowl, combine all salsa ingredients; let stand at room temperature while preparing corn cakes.
In a large bowl, mix corn, muffin mix and water. Lightly grease a griddle; heat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
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.
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 and salsa.
