Breakfast
Quinoa Corn Cake with Ají Amarillo Crema & Poached Eggs
Crispy golden cakes built from toasted quinoa and fresh corn flour, topped with a silky ají amarillo crema and two soft-poached eggs with jammy yolks. The earthy, slightly nutty quinoa contrasts beautifully with bright yellow chili heat and tender egg.
532calper serving
22gprotein
39gcarbs
32gfat
12min prep 18min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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