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This breakfast is so simple and so delicious. Buy already made sweet corn tamales from your local farmers market. Steam the tamales and top with a poached egg, crumbled feta, cilantro, chopped scallions, and your favorite salsa verde.
Place tamales in a steamer basket and steam for 16-18 minutes or until warmed through. While tamales are steaming, prepare the eggs. Fill a small saucepan with water and a splash of red wine vinegar. Bring to a boil. Crack one egg into a small bowl and gently slide the egg into the boiling water and immediately remove the pan from the heat. Let it sit for 4 minutes. Remove egg and drain on a paper towel. Repeat.
Once the tamale is cooked through, place it in the center of a plate or large bowl. Sprinkle with feta, cilantro, and scallions. Place the poached egg on top of the tamale and finish with a little maldon salt, freshly cracked black pepper, and olive oil.