Start your day right with this deliciously comforting and protein-packed Egg and Cheese Corncake—a fusion of eggs, savory cheese, and fluffy cornmeal. Perfect for a quick, nutritious, and satisfying morning meal or a post-workout snack, this dish is set to become your breakfast staple!
Ingredients:
- 2 eggs
- ½ cup cornmeal (flocão de milho)
- ¼ cup water
- 2 slices fresh tomatoes
- Salt and freshly ground black pepper to taste
- 1 tsp olive oil
- Mozzarella cheese, sliced
Instructions:
Start by combining cornmeal, water, and a pinch of salt in a bowl. Allow the mixture to rest for 10 minutes to hydrate the cornmeal. Lightly oil a skillet and heat on medium. Spread the hydrated cornmeal in the skillet, then carefully crack two eggs on top. Season with salt and pepper. Cover and cook until eggs are slightly set. Add tomato slices, cover with cheese, and drizzle with a little olive oil. Continue cooking, covered, until cheese melts and the eggs reach your preferred doneness.
Extra Tips for Success:
- For fluffier cornmeal, let it rest adequately to fully hydrate before cooking.
- Adjust cheese types based on preference; mozzarella, cheddar, or feta are excellent alternatives.
- Add fresh herbs like cilantro or parsley for additional flavor.
This breakfast works exceptionally well because it offers a perfect balance of proteins, fats, and carbohydrates. Cornmeal provides sustained energy, eggs supply essential amino acids for muscle growth, and cheese offers flavor and additional protein. Quick to prepare, tasty, and highly nutritious—this recipe is ideal for both athletes and anyone seeking a healthy, delicious start to the day!
