Photo of Mexican Poached Eggs over Polenta with Tomatillo-Avocado Salsa by WW

Mexican Poached Eggs over Polenta with Tomatillo-Avocado Salsa

Points® value
Total Time
45 min
30 min
15 min
This robust breakfast or brunch recipe is bursting with fresh Mexican flavours.


White vinegar

1 tbsp(s)

Raw egg

4 large, at room temperature

Chili powder

1 tsp(s), ancho-variety

Garlic powder

½ tsp(s)

Cooked polenta

8½ oz, from a 17 oz prepared polenta log

Olive oil

1 tbsp(s)


1 medium, ripe, Haas, diced into 1/4-inch pieces


2 medium, seeded, diced into 1/4-inch pieces


½ cup(s), chopped, boiled until soft (3 medium husked tomatillos)

Jalapeño pepper

1 small, seeded and diced (do not touch seeds hands)

Red onion

¼ cup(s), sliced, diced into 1/4-inch pieces


2 tbsp(s), fresh, chopped

Fresh lime juice

2 tbsp(s)

Olive oil

2 tsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ pinch(es), freshly ground


  1. To make eggs, fill a medium saucepan half way up with water; place over medium-high heat. Bring water to a boil and add vinegar; reduce heat to a simmer. Crack eggs, one by one, into a cup and slide gently into simmering water; cook until egg whites have set, about 3 to 4 minutes. Remove eggs to a plate with a slotted spoon; cover to keep warm.
  2. To make polenta rounds, combine chili powder and garlic powder in a cup; dust mixture over polenta rounds. Place a large nonstick skillet over medium-high heat; add 1 tablespoon of oil and cook polenta until brown on both sides, about 3 minutes per side. Remove from heat and keep warm until ready to use.
  3. To make salsa, combine remaining ingredients in a medium bowl; mix well to coat.
  4. To assemble meal, place one polenta round on each of 4 plates. Top each with an egg and about 1/3 cup of salsa.