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• DIRECTIONS
• » Prepare relish: In mixing bowl or storage container, combine bell pepper, leeks, tomatoes, corn, basil, cilantro, and garlic.
• » In separate bowl, combine lemon juice, oil, salt, pepper, and hot pepper sauce, if desired. Stir into vegetables. Cover and refrigerate until serving. (At least one hour in the refrigerator is needed to blend flavors.)
• » Prepare corn cakes: In saucepan bring water and whipped butter to boil.
• » In mixing bowl, combine cornmeal, salt, and sugar. Stir in boiling water/butter combination. Cover with plastic wrap; set aside 10 minutes.
• » In separate bowl, combine eggs and milk.
• » Mix in flour and baking powder. Stir in corn, bell peppers, and cilantro.
• » Fold flour mixture into cornmeal batter. Refrigerate batter if not used immediately.
• » Grill cakes: Portion 1/3 cup (#12 scoop) batter onto lightly oiled preheated griddle. Cook 3 to 4 minutes, until fully cooked, and internal temperature is a minimum of 160°F. Reheat with remaining batter; keep cakes warm.
• » For each serving, place 2 eggs on 2 cakes. Serve or top with 1/2 cup of relish. Serve immediately.

*If using frozen or liquid whole egg product.
**Poached eggs should be cooked until the whites are completely set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard).

Note: Do not let uncooked batter remain at room temperature for longer than one hour (including preparation and service time).