We start with a cornbread-ish type of base. The idea here is for it to be very moist, and tasty, not too bread-like. We start with your favorite cornbread base, and then add minced poblanos, onions and creamed corn, and then we make sure to error on the side of undercooked before pulling out.

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Next, we poach or soft boil eggs. I like to sous vide my eggs, but that is worth an entirely separate post. I believe even a fried egg will go will with this dish.

Place the egg on top of your Mexican cornbread, and place a spoonfull of your favorite salsa over the top. Enjoy!

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