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.
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!