Our hens got right to work as soon as the weather warmed for spring. This means we eat eggs by the dozen in our household. Literally dozens. Not only that, we really strive to use ingredients that are in season. For example, asparagus in the spring. We also try to use ingredients that can be grown and preserved right on the farm. I hope you enjoy this twist on a Corn Pancake with Spicy Poached Eggs paired with a Tomato, Pineapple, and Asparagus Salsa.
I love spicy food, of all varieties. Whenever there is the option to add some heat to the meal, I do. The spiciness within this recipe for the poached eggs comes from chili oil.
Along with dozens of eggs to consume, spring time also means one more thing! I “lace up” my chicken boots and head to our acre of asparagus. For a little over two weeks, we pick pounds upon pounds of the tasty spears. The tomato, pineapple, and asparagus salsa paired with the corn pancakes and spicy poached eggs makes for the perfect spring time meal.
As an added bonus, my picky toddler LOVES pancakes (sweet or savory). Being able to sneak in some veggies with the corn is a huge bonus! Often times, I will mash the corn (rather than using it in whole kernel form) so that he doesn’t recognize that we are tricking him. With this mean for our toddler, we put a fried egg on the side (rather than poached). We also do not add the chili oil into the mix for his plate.
Corn Pancake with Spicy Poached Eggs & Tomato, Pineapple, and Asparagus Salsa Recipe
For a printable PDF of the recipe click here.
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I hope you have enjoyed this recipe. If you have a moment, please leave me a comment below telling me how you felt about it!