First, gather all of your ingredients and know that with the four recipes we’ll be making, you’ll have left over corn fritters, guacamole, and burrito sauce. Make the corn fritters first and then set them on a rack so they don’t get soggy on a plate.
Once the corn fritters are made, make the guacamole and the burrito sauce. Both of these won’t take too much time, but you’ll want to serve everything as soon as the poached eggs are ready.
The burrito sauce is so good – it’s delicious on tacos, over avocado toast, and obviously on burritos! Once it’s made, along with the guacamole, chop the green onions and get your dishes ready. You want everything in place right before the eggs get cooked
Lastly, make the poached eggs. I take them out of the water and put them on a paper towel lined plate and then build away.
Put the corn fritter down first, then a dollop of jalapeño guacamole, top with a perfectly poached soft egg. Layer on the burrito sauce, top with green onions and season with salt and pepper.
That’s it – done. Cut in and eat up while it’s hot!