From above, two wide white plates hold golden masa cakes layered with a swoosh of whipped white cheese, halved jammy eggs, glossy ruby plum salsa, avocado fans, cilantro leaves, radish slices, and a dusting of chili, with lime wedges tucked at the side.

Crispy Masa Cakes with Charred Plum Salsa, Whipped Queso & Jammy Eggs

Name: Crispy Masa Cakes with Charred Plum Salsa, Whipped Queso & Jammy Eggs
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 medium ripe black or red plum pitted and cut into wedges; 1 cup masa harina; 3/4 cup, plus more if needed warm water; 2 large egg; 1/2 ripe avocado thinly sliced; 1/3 cup queso fresco crumbled; 2 tbsp plain Greek yogurt or Mexican crema; 1 small jalapeño thinly sliced; 1 small lime zested and juiced, divided; 2 tbsp red onion very finely diced; 1 small garlic clove finely grated; 1/2 tsp chipotle powder or smoked paprika; 1/4 tsp ground cumin; 2 tbsp, plus extra for garnish cilantro leaves and tender stems; 2 radish very thinly sliced; 1 tsp honey; 2 tbsp pumpkin seeds toasted; 2 tbsp, divided neutral oil or avocado oil; 1/2 tsp, plus more to taste kosher salt; 1/4 tsp black pepper; 1/2 tsp sugar

Crispy masa cakes topped with smoky plum salsa and eggs.

Category Brunch

Prep 20 minutes

Cook 18 minutes

Style Mexican

Technique Charring

Diet Friendly Vegetarian

Daily recipe · June 06, 2026

A little about this dish

This brunch leans into early-summer brightness with juicy plums turned into a smoky-sweet salsa that feels fresh rather than expected. Crisp-edged masa cakes make a savory base for creamy whipped queso fresco, jammy eggs, avocado, and herbs, creating a plate that hits sweet, tangy, spicy, and rich all at once. It’s inspired by Mexican flavors but styled to feel modern, seasonal, and striking.

Ingredients (for 2)

Medium ripe black or red plum — 2 — pitted and cut into wedges
Masa harina — 1 cup
Warm water — 3/4 cup, plus more if needed
Large egg — 2
Ripe avocado — 1/2 — thinly sliced
Queso fresco — 1/3 cup — crumbled
Plain greek yogurt or mexican crema — 2 tbsp
Small jalapeño — 1 — thinly sliced
Small lime — 1 — zested and juiced, divided
Red onion — 2 tbsp — very finely diced
Small garlic clove — 1 — finely grated
Chipotle powder or smoked paprika — 1/2 tsp
Ground cumin — 1/4 tsp
Cilantro leaves and tender stems — 2 tbsp, plus extra for garnish
Radish — 2 — very thinly sliced
Honey — 1 tsp
Pumpkin seeds — 2 tbsp — toasted
Neutral oil or avocado oil — 2 tbsp, divided
Kosher salt — 1/2 tsp, plus more to taste
Black pepper — 1/4 tsp
Sugar — 1/2 tsp

Preparation

Step 1 — 🔥🍑🍳

Heat a skillet or grill pan over medium-high heat. Toss the plum wedges with 1 tsp of the oil, then cook them cut-side down for 2 to 3 minutes until lightly charred and softened.
Step 2 — 🍑🌶️🥣

Roughly chop the charred plums. Mix them with the red onion, half the jalapeño, 1 tbsp lime juice, 1/2 tsp lime zest, honey, sugar, a pinch of salt, and half the cilantro. Let it sit while you prepare the rest.
Step 3 — 🧀🥄😋

Mash or whisk together the queso fresco, Greek yogurt or crema, grated garlic, a pinch of salt, and 1 tsp lime juice until thick and creamy. Add 1 tsp water if needed to loosen it slightly.
Step 4 — 🥚⏲️💧

Bring water to a gentle boil in a small saucepan. Add the eggs and cook for 7 minutes for jammy centers. Transfer to ice water, then peel and cut in half.
Step 5 — 🌽🥣🤲

In a bowl, stir together masa harina, warm water, cumin, chipotle powder or smoked paprika, 1/2 tsp kosher salt, black pepper, and 1 tsp oil until a soft dough forms. Let it rest for 5 minutes, then divide into 4 pieces and shape into thick small cakes.
Step 6 — 🫓🍳✨

Heat the remaining oil in a nonstick or cast-iron skillet over medium heat. Cook the masa cakes for 3 to 4 minutes per side until golden with crisp edges and tender centers.
Step 7 — 🥑🥚🧂

Sprinkle the egg halves with a little more salt if needed. Toss the avocado slices with a few drops of lime juice and a pinch of salt.
Step 8 — 🧀🍑🥑

Spread or dollop the whipped queso onto each masa cake. Top with the charred plum salsa, egg halves, avocado slices, radishes, remaining jalapeño, remaining cilantro, and toasted pumpkin seeds.
Step 9 — 🍋🌿🍽️

Top with extra lime juice, extra cilantro for garnish, and a tiny drizzle of oil if you like. Serve right away.

A final fox tip

For extra drama, use a mix of black and red plums for a deeper jewel-toned salsa. You can also swap the eggs for roasted oyster mushrooms for a meatier vegetarian version, or add a little hot honey for sweet heat. If cooking with kids, they can shape the masa cakes and help scatter the toppings.