Maseca Avocado toast
Ingredients
1 cup of MASECA® Antojitos masa corn flour
• ¾ cup of warm water
• 4 eggs
• 1 avocado
• 1 Roma tomato, diced
• 1 jalapeño pepper, chopped
• ¼ white onion, chopped
• 1 tablespoon of lemon juice
• 1 tablespoon of vinegar
• Salt and pepper to taste
Preparation
- Mix MASECA® Antojitos corn flour with water. Using your hands, knead until you get a soft and manageable
dough. - Divide the dough into 4 portions and form thick tortillas using a tortilla press.
- Cook on a griddle for 1 to 2 minutes on each side or until they are slightly golden.
- Heat a pot with 4 cups of water, 1 tablespoon of salt, and 1 tablespoon of vinegar. The water should be hot but
not boiling (175°F). - Crack an egg and place it in a deep plate. Create a whirlpool in the center of the pot using a spoon or whisk.
In the center, pour the egg and do not move it anymore. - Cook for 2 ½ to 3 minutes if you prefer it more cooked and firmer. Remove with a sloed spoon. Repeat the
process with the remaining eggs. - Mix onion, tomato, jalapeño, and lemon juice to prepare pico de gallo.
- Mash the avocado with a fork and serve on the corn toast.
- Add the poached egg on top, a bit of pico de gallo, and season with salt and pepper to taste.
Tip: Use cold eggs to get a more uniform and round poached egg
