Skillet Corn Bread with Poached Egg and Friends

I had a picture in my mind of a poached egg, nestled in the corn bread, yolk creamy running down the sides of the bread and pooling into the plate. The avocado adds another level of flavor and texture along with a Tex Mex hash brown, and thought becomes real as you can see.

Skillet Corn Bread:
1 cup finely ground yellow cornmeal
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp sugar
1/2 tsp salt
1/2 tsp chili powder
2 large eggs
1/2 cup sour cream
1 1/4 cups half-and-half
6 Tbsp unsalted butter, melted, divided

Salsa:
1 cob corn
1 tablespoon butter
1 teaspoon fresh parsley chopped
1 teaspoon fresh basil chopped
salt and pepper to taste
1 yellow pepper diced
1 red pepper diced
1 orange pepper diced
1 green onion
2 tablespoons chopped purple onion
1 Roma tomato diced
2 leaves fresh basil chopped
3 sprigs fresh parsley chopped
1 tablespoon extra virgin olive oil
2 table spoons store bought medium salsa
salt and pepper to taste

Eggs:
1 teaspoon rice wine vinegar
4 Eggs poached over easy

Potatoes:
4 medium red potatoes par boiled
2 tablespoons store bought medium salsa
1 tablespoon mayonnaise
1 tablespoon olive oil
1 teaspoon dried oregano
1 tablespoon fresh parsley chopped
1 garlic clove minced
Salt and pepper to taste
1 avocado sliced

View the full recipe at Sugar Love Spices →