Eggs & Tamale Breakfast

1. Submerge dried corn husks in hot water to rehydrate.
2. Shuck corn and cook on a hot grill until nicely charred. Remove corn from the cob. Note: the 1 pound of corn needed is after it has been removed from the cob.
3. To make tamale dough, mix together grilled corn, Masa de Harina, Monterey Jack cheese, olive oil, salt, evaporated cane sugar, and cottage cheese and place in a food processor. Puree.
4. Divide tamale dough into 4 equal portions and wrap each with a rehydrated corn husk.
5. Steam tamales for 45 minutes. Remove from steamer and allow to cool slightly.
6. Unwrap tamale and place in a non-stick pan over medium-high heat until tamale has browned well on both sides.
7. Combine arugula with sliced carrots, sliced radish, and grilled asparagus cut into 1-inch pieces.
8. Plate tamale and serve with an over-medium egg, salsa verde, Rattlesnake beans, and arugula side salad.

Tip: The tamales can be made ahead of time. Once steamed, they will keep in the fridge for one week, or you can freeze them for up to 2 months.